Will Cornstarch Make Chicken Crispy? The Definitive Guide
Yes, cornstarch absolutely contributes to incredibly crispy chicken. It works by absorbing excess moisture on the surface of the chicken, creating a dry coating that allows for superior browning and crisping during frying or baking.
Understanding the Science Behind Crispy Chicken
Achieving perfectly crispy chicken involves a delicate balance of factors, primarily the Maillard reaction and moisture control. Cornstarch plays a pivotal role in managing moisture, setting the stage for optimal crispiness.
The Magic of Cornstarch: Why It Works
Cornstarch is a pure starch derived from corn kernels. Its unique properties make it an ideal ingredient for creating a crispy coating on chicken:
- Moisture Absorption: Cornstarch readily absorbs moisture from the surface of the chicken. This is crucial because excess moisture inhibits browning and leads to steaming instead of frying.
- Surface Area: The fine powder of cornstarch provides a large surface area for Maillard reactions to occur. The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor and color.
- Starch Gelatinization: When heated in the presence of moisture, cornstarch gelatinizes, forming a rigid structure that contributes to the overall crispness.
- Barrier Against Oil: Cornstarch creates a barrier between the chicken and the hot oil, helping to prevent the chicken from becoming overly greasy.
How to Use Cornstarch for Crispy Chicken: A Step-by-Step Guide
Follow these steps to achieve restaurant-quality crispy chicken at home:
- Prepare the Chicken: Pat the chicken pieces completely dry with paper towels. This is essential for the cornstarch to adhere properly and absorb moisture.
- Season Generously: Season the chicken with salt, pepper, and any other desired spices before adding the cornstarch. This allows the flavors to penetrate the chicken.
- Coat with Cornstarch: Toss the chicken pieces in cornstarch, ensuring they are evenly coated. You can also use a combination of cornstarch and flour for a slightly thicker coating.
- Rest (Optional): Let the coated chicken rest for about 15-30 minutes. This allows the cornstarch to adhere better and further dry the surface.
- Fry or Bake: Fry the chicken in hot oil (around 325-375°F) until golden brown and cooked through. Alternatively, bake the chicken in a preheated oven (around 400-425°F) on a wire rack for even crisping.
Common Mistakes to Avoid
- Too Much Moisture: If the chicken is too wet, the cornstarch will become gummy and won’t crisp properly. Pat the chicken dry thoroughly.
- Uneven Coating: Ensure the chicken is evenly coated with cornstarch. Clumps of cornstarch can lead to uneven browning and texture.
- Overcrowding the Pan: Overcrowding the frying pan or baking sheet will lower the temperature and cause the chicken to steam instead of fry or bake.
- Using Stale Cornstarch: Stale cornstarch can lose its effectiveness. Use fresh cornstarch for the best results.
Cornstarch vs. Flour: A Comparison
While both cornstarch and flour can be used to coat chicken, they produce different results.
| Feature | Cornstarch | Flour |
|---|---|---|
| Crispiness | Superior crispiness, lighter texture | Crispy but potentially tougher, heavier texture |
| Browning | Excellent browning, golden color | Good browning, browner color |
| Gluten Content | Gluten-free | Contains gluten (unless using gluten-free flour) |
| Moisture Absorbance | Higher moisture absorbency | Lower moisture absorbency |
Other Ingredients to Enhance Crispy Chicken
While cornstarch is a key ingredient, you can enhance the flavor and texture of your crispy chicken by adding other ingredients to the coating:
- Spices: Salt, pepper, garlic powder, onion powder, paprika, cayenne pepper, etc.
- Herbs: Dried thyme, rosemary, oregano, etc.
- Leavening Agents: Baking powder can help create a lighter, crispier crust.
- Other Starches: Potato starch, tapioca starch can be combined with cornstarch for a different texture.
- Panko Breadcrumbs: Adding panko to the cornstarch creates an extra crispy, slightly crunchy coating.
Frequently Asked Questions
Can I use cornstarch for both fried and baked chicken?
Yes, you can. While it’s more commonly associated with fried chicken, cornstarch works wonders for baked chicken as well. Baking on a wire rack promotes even airflow and crisping.
How much cornstarch should I use per piece of chicken?
A good rule of thumb is about 1-2 tablespoons of cornstarch per pound of chicken. Adjust the amount as needed to ensure an even coating.
What is the best oil to use for frying chicken with cornstarch?
Oils with a high smoke point, such as peanut oil, canola oil, vegetable oil, or refined coconut oil, are ideal for frying chicken. Avoid olive oil, which has a lower smoke point.
Does resting the cornstarch-coated chicken really make a difference?
Yes, resting allows the cornstarch to adhere better to the chicken and further dry the surface, leading to a crispier result.
Can I use cornstarch instead of flour for dredging other foods?
Absolutely! Cornstarch can be used as a gluten-free alternative to flour for dredging fish, vegetables, and other foods.
What if my cornstarch coating is falling off the chicken?
This usually indicates that the chicken was not dry enough or the cornstarch wasn’t adhering properly. Ensure the chicken is completely dry before coating and press the cornstarch into the chicken firmly.
Can I add baking powder to the cornstarch for extra crispiness?
Yes, adding a small amount of baking powder (about 1 teaspoon per cup of cornstarch) can help create a lighter and crispier crust.
How do I prevent my fried chicken from getting soggy after it’s cooked?
To prevent soggy chicken, drain the chicken well on a wire rack after frying. Avoid stacking the chicken, as this will trap steam and make it soggy.
Is it better to use pre-seasoned cornstarch or season the chicken directly?
Seasoning the chicken directly is generally better because it allows the flavors to penetrate the meat.
Can I use cornstarch in an air fryer to make crispy chicken?
Yes, cornstarch works very well in air fryers. Lightly coat the chicken with cornstarch and spray with oil before air frying for a crispy result.
What’s the best temperature for frying chicken coated with cornstarch?
Maintaining a consistent oil temperature between 325-375°F (160-190°C) is crucial for perfectly fried chicken. Use a thermometer to monitor the oil temperature.
How can I reheat fried chicken and keep it crispy?
The best way to reheat fried chicken and keep it crispy is to bake it in a preheated oven (350°F) on a wire rack for about 15-20 minutes, or until heated through. Avoid microwaving, as this will make the chicken soggy.