Fried chicken is a beloved dish across many cultures and cuisines. When done right, fried chicken has an irresistibly crispy outer coating surrounding juicy, tender meat. Achieving this perfect balance of crunch and moisture is the goal of any good fried chicken recipe.
One of the keys to getting that ultra-crispy exterior is dredging the raw chicken in a flour mixture before frying. Traditional fried chicken recipes often call for a coating of all-purpose flour or a blend of flour and spices. However, some cooks prefer to use cornstarch in place of flour to achieve an even crisper crust.
What is cornstarch?
Cornstarch is a fine, powdery starch that is extracted from the endosperm of corn kernels. It is made by first soaking the corn kernels to soften them, then separating the germ and fiber from the endosperm. The endosperm is then dried and ground to produce the silky cornstarch powder.
Cornstarch is primarily composed of amylopectin, a highly branched type of starch molecule. The abundant branching allows amylopectin molecules to pack tightly together, forming a smooth, rigid gel when cornstarch is mixed with water. This gives it some unique properties that make it a valuable ingredient in cooking and baking.
Key properties of cornstarch:
- Thickening agent – Forms a glossy, translucent gel when mixed with liquids
- Binding agent – Helps hold ingredients together, keeps batters from separating
- Antisticking agent in cooking – Coating for fried foods creates a crisp texture without sticking
- Adds sheen and gloss – Used to glaze pastries and give sauces a shiny appearance
- Absorbs moisture – Prevents clumping in powders like powdered sugar
Benefits of using cornstarch for fried chicken
The unique gelling properties of cornstarch make it appealing for getting that super crispy coating on fried chicken. Here are some of the top reasons cooks use cornstarch for fried chicken breading:
Ultra-crisp texture
When cornstarch is added to a wet batter and then fried, the abundant amylopectin molecules gelatinize, forming a hardened shell around the chicken as it cooks. This creates an incredibly crisp, crackly crust that holds up well to sauces and stays crispy longer.
Non-sticky surface
A coating made with cornstarch fries up with a non-sticky, crunchy texture. The fried chicken won’t stick together or become gummy. This also allows the crust to maintain maximum crunch even when sauced or cooled.
Browns beautifully
Cornstarch encourages quick browning in the hot oil, leading to a beautifully golden and crispy fried chicken coating.
Clean, mild flavor
Cornstarch has a neutral flavor that doesn’t add any detectable taste to the chicken. It simply allows the flavor of the meat, seasoning, and oil to shine. An all-purpose flour coating can sometimes lend a bready flavor.
Potential drawbacks to using cornstarch
While cornstarch has some benefits for frying chicken, there are a few potential drawbacks cooks should be aware of:
Can brown too quickly
One downside is that cornstarch can sometimes cause the crust to brown too fast before the chicken is cooked through. This may require adjusting the oil temperature or cooking time.
May fall off easily
The crispiness from the cornstarch coating comes at a cost – it may not adhere as tightly to the chicken as a flour coating. Extra moisture and binders may be needed to help the coating stick.
Lacks flavor
Cornstarch itself is flavorless, so more seasoning may be required to give the crust taste. An all-purpose flour coating adds inherent flavor from the wheat.
Can burn if overcooked
The quick browning needs to be carefully monitored to avoid burning the exterior before the interior cooks through.
How to use cornstarch for fried chicken
For best results, cornstarch should not be used alone for fried chicken dredging. Combining it with flour and seasonings creates the ideal crisp, full-flavored coating.
Typical coating steps:
- Season chicken pieces with salt and pepper. Allow to sit for 15-30 minutes.
- Prepare breading station – Place cornstarch and all-purpose flour in separate dishes. In a third dish, combine cornstarch, flour, and seasonings.
- Dredge chicken in cornstarch first, coating all sides and pressing to adhere.
- Dip chicken in buttermilk, egg wash, or other wet binder.
- Transfer chicken to the flour-cornstarch blend, turning to coat.
- optional – Rest chicken on a baking rack for crispiness and return to flour mixture.
- Fry chicken in oil at 350°F, until golden brown and cooked through.
The initial cornstarch dredging helps create an extra-crispy crust, while the flour adds flavor, color, and adhesion. Frying at the right temperature helps prevent burning and cooks the chicken through before overbrowning.
Sample crispy fried chicken coating mixes:
| Recipe | Cornstarch | Flour | Seasonings |
|---|---|---|---|
| Crispy Southern | 1 cup | 1 cup | 2 tsp salt, 1 tsp pepper, 1 tsp paprika |
| Crunchy Parm | 1/2 cup | 1 cup | 1/4 cup grated parmesan, 1 tsp oregano, 1 tsp garlic powder |
| Spicy Cajun | 1/2 cup | 1 cup | 1 tbsp Cajun seasoning, 1 tsp cayenne pepper |
Best practices for frying with cornstarch
To achieve the crispiest, crunchiest fried chicken with a cornstarch coating, keep these tips in mind:
Use very fresh oil
The coating will brown faster in fresh, clean oil at a high temperature. Avoid reusing oil.
Don’t overload the pan
Fry chicken in batches, leaving space between pieces. Overcrowding drops the oil temp, resulting in greasy chicken.
Monitor temperature
Heat oil to 350°F and adjust heat to maintain temperature. Proper oil temp prevents sticking and uneven cooking.
Pat chicken dry
Remove excess moisture from chicken before dredging to help the coating crisp up quickly.
Double dip
Dredge chicken in coating, dip in wet binder, then back into coating again for extra adhesion.
Rest on a rack
Let coated chicken sit on a wire rack before frying. This helps ensure an even, crispy crust.
Conclusion
Cornstarch can be used to make incredibly crispy fried chicken with a thin, crackly crust that stays crunchy. For best results, combine it with flour and seasonings and fry at the ideal temperature. With proper technique, cornstarch lives up to its reputation for creating a super crispy exterior on fried chicken.
While cornstarch has some drawbacks like quick browning and minimal flavor, these can be mitigated by frying at a lower temp and boosting seasoning. Many cooks still prefer cornstarch for special occasion or extra crispy fried chicken to achieve that shatteringly crunchy crust.
So while cornstarch may not be ideal for every day fried chicken, it can be used to great effect when you want that ultra-crisp, extra crunchy exterior for a delicious plate of fried chicken. Crispy, crackly fried chicken with a thin, delicate crust is hard for anyone to resist.