Can You Fry Chicken in Cornstarch?

Can You Fry Chicken in Cornstarch? A Crispy Guide

Yes, you can fry chicken in cornstarch, and the results can be surprisingly delicious! Using cornstarch as a coating results in a crispier and lighter texture compared to flour.

The Science Behind the Crispy

Cornstarch, a fine powder derived from corn kernels, possesses unique properties that make it an excellent choice for frying chicken. Its composition allows it to absorb moisture effectively, drawing it from the surface of the chicken skin. This moisture is then quickly converted to steam during frying, creating small air pockets that result in a light, crispy crust. Furthermore, cornstarch forms a smoother, more uniform coating than flour, contributing to its characteristic texture.

Benefits of Using Cornstarch for Fried Chicken

Choosing cornstarch over flour for fried chicken offers several advantages:

• Superior Crispiness: Cornstarch yields a significantly crisper coating, often preferred by fried chicken enthusiasts.
• Lighter Texture: The resulting crust is lighter and less dense than flour-based coatings.
• Gluten-Free Option: Cornstarch is naturally gluten-free, making it a suitable alternative for individuals with gluten sensitivities or celiac disease.
• Enhanced Appearance: Fried chicken coated in cornstarch tends to have a more appealing, golden-brown color.
• Less Greasy: Due to the way it cooks, cornstarch coatings tend to absorb less oil than flour.

The Cornstarch Frying Process: Step-by-Step

Here’s a comprehensive guide to frying chicken using cornstarch:

1. Prepare the Chicken: Cut chicken into desired pieces (e.g., drumsticks, thighs, breasts). Pat them dry with paper towels.
2. Marinate (Optional): Marinating the chicken for at least 30 minutes (or overnight) enhances flavor and tenderness. Common marinades include buttermilk, spices, and herbs.
3. Season the Cornstarch: In a shallow dish, combine cornstarch with your desired seasonings. Consider salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper. A good rule of thumb is 1 tablespoon of seasoning per cup of cornstarch.
4. Coat the Chicken: Dredge each piece of chicken thoroughly in the seasoned cornstarch, ensuring complete coverage. Shake off any excess.
5. Rest the Chicken: Let the coated chicken rest for 10-15 minutes. This allows the coating to adhere better and further dry out the surface.
6. Heat the Oil: Heat your chosen cooking oil (vegetable oil, canola oil, or peanut oil are good options) in a deep fryer or large pot to 325-350°F (160-175°C). Use a thermometer to ensure accurate temperature control.
7. Fry the Chicken: Carefully place the chicken pieces into the hot oil, ensuring not to overcrowd the fryer. Fry for 6-8 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
8. Drain and Serve: Remove the fried chicken from the oil and place it on a wire rack to drain excess oil. Serve immediately while hot and crispy.

Common Mistakes to Avoid

Even with a simple recipe, mistakes can happen. Here are some common pitfalls to steer clear of:

• Wet Chicken: Ensuring the chicken is thoroughly dry before coating is crucial for proper adhesion and crispiness.
• Overcrowding the Fryer: Frying too many pieces at once lowers the oil temperature, resulting in soggy chicken. Fry in batches.
• Incorrect Oil Temperature: Maintaining the correct oil temperature is essential for even cooking and crispiness. Too low, and the chicken will be greasy; too high, and the outside will burn before the inside is cooked.
• Insufficient Seasoning: Don’t be afraid to generously season the cornstarch coating. A bland coating will result in bland fried chicken.
• Skipping the Resting Period: Resting the coated chicken allows the cornstarch to adhere better, preventing it from falling off during frying.

Choosing the Right Oil

The type of oil you use significantly impacts the flavor and outcome of your fried chicken. Consider these factors:

• Smoke Point: Choose an oil with a high smoke point to prevent it from breaking down and creating unpleasant flavors.
• Flavor Profile: Neutral oils like vegetable, canola, and peanut oil are commonly used.
• Cost: Vegetable oil is often the most cost-effective option.

Frequently Asked Questions

Here are some common questions about using cornstarch for fried chicken:

1. Can I use all-purpose flour instead of cornstarch?

Yes, you can, but the results will differ. All-purpose flour generally yields a thicker and less crispy coating than cornstarch. If you prefer a lighter, crispier texture, cornstarch is the better choice.

2. Do I need to use any egg or liquid with the cornstarch?

Generally, no. The dry cornstarch coating works well on its own, especially if the chicken has been marinated, which will create sufficient moisture for adherence. An egg wash can create a slightly thicker crust.

3. How do I prevent the cornstarch from falling off during frying?

Ensure the chicken is completely dry before coating. Also, allowing the coated chicken to rest for 10-15 minutes before frying is crucial. This allows the cornstarch to adhere better.

4. Can I reuse the oil after frying chicken in cornstarch?

Yes, you can reuse the oil a few times, but be sure to strain it through a fine-mesh sieve to remove any food particles. Discard the oil if it becomes dark, cloudy, or develops an unpleasant odor.

5. Is it necessary to marinate the chicken before frying?

No, marinating is not strictly necessary, but it is highly recommended. A marinade adds flavor and tenderness to the chicken.

6. What’s the best oil temperature for frying chicken in cornstarch?

The ideal oil temperature is between 325-350°F (160-175°C). Maintaining this temperature ensures that the chicken cooks evenly and develops a crispy coating without burning.

7. How long should I fry the chicken?

Fry the chicken for approximately 6-8 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).

8. Can I use a different kind of starch?

While cornstarch is the most common choice, you can experiment with other starches like tapioca starch, potato starch, or rice flour. Each starch will yield a slightly different texture. Potato starch will give you an extra crispy chicken. Tapioca starch will give you a slightly chewier texture.

9. Can I bake the chicken after coating with cornstarch?

Yes, you can bake the chicken. Baking will not produce the same level of crispiness as frying, but it is a healthier option. Preheat your oven to 400°F (200°C) and bake for 30-40 minutes, or until the chicken is cooked through.

10. How do I store leftover fried chicken?

Store leftover fried chicken in an airtight container in the refrigerator. It is best consumed within 2-3 days. Reheating will diminish the crispiness.

11. How do I reheat fried chicken to retain some crispness?

The best way to reheat fried chicken while retaining some crispness is to bake it in a preheated oven at 350°F (175°C) for about 15-20 minutes. Avoid microwaving, as it will make the chicken soggy.

12. Can I add herbs to the cornstarch mixture?

Absolutely! Adding herbs like thyme, rosemary, or oregano to the cornstarch mixture can enhance the flavor of the fried chicken. Use dried herbs for best results and avoid adding too much, as they can burn during frying.

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