What To Know
- This comprehensive guide will teach you everything you need to know about how to fry chicken with cornstarch, from prepping the chicken to mastering the frying technique.
- Use a kitchen thermometer or drop a small piece of chicken into the oil to test the temperature.
- Use tongs or a slotted spoon to remove the chicken from the oil and drain it on paper towels.
Craving crispy, golden-brown fried chicken that rivals your favorite restaurant‘s? With cornstarch, you can achieve that perfect crunch and savory flavor in the comfort of your own kitchen. This comprehensive guide will teach you everything you need to know about how to fry chicken with cornstarch, from prepping the chicken to mastering the frying technique.
Gathering Your Ingredients
To make fried chicken with cornstarch, you’ll need:
- 1 whole chicken, cut into 8 pieces
- 1 cup cornstarch
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- Salt to taste
- Oil for frying (vegetable oil, peanut oil, or canola oil)
Seasoning the Chicken
1. In a large bowl, combine the cornstarch, paprika, garlic powder, onion powder, black pepper, and salt.
2. Add the chicken pieces to the bowl and toss to coat them evenly with the seasoning mixture.
3. Cover the bowl and refrigerate the chicken for at least 30 minutes, or up to overnight. This allows the flavors to penetrate the meat.
Preparing the Frying Station
1. Heat a large skillet or Dutch oven over medium-high heat.
2. Pour enough oil into the skillet to reach a depth of about 1 inch.
3. Heat the oil to 350°F (175°C). Use a kitchen thermometer or drop a small piece of chicken into the oil to test the temperature. If the chicken sizzles immediately, the oil is hot enough.
Frying the Chicken
1. Carefully place the chicken pieces into the hot oil. Do not overcrowd the skillet, as this will lower the oil temperature and prevent the chicken from frying evenly.
2. Fry the chicken for 10-12 minutes per side, or until it is cooked through and golden brown.
3. Use tongs or a slotted spoon to remove the chicken from the oil and drain it on paper towels.
Tips for Perfect Fried Chicken
- Use fresh chicken for the best flavor and texture.
- Cut the chicken into uniform pieces to ensure even cooking.
- Season the chicken generously with the cornstarch mixture.
- Refrigerating the seasoned chicken before frying allows the flavors to penetrate the meat.
- Heat the oil to the correct temperature before frying the chicken.
- Do not overcrowd the skillet, as this will lower the oil temperature and prevent the chicken from frying evenly.
- Fry the chicken until it is cooked through and golden brown.
- Drain the chicken on paper towels to remove excess oil.
Serving and Enjoying
Serve your crispy fried chicken with your favorite sides, such as mashed potatoes, green beans, or coleslaw. Enjoy the tantalizing flavors and satisfying crunch of this homemade delicacy.
Variations
- Spicy Fried Chicken: Add 1 teaspoon of cayenne pepper to the cornstarch seasoning mixture.
- Lemon-Herb Fried Chicken: Add 1 tablespoon of lemon zest and 1 teaspoon of dried oregano to the cornstarch seasoning mixture.
- Buttermilk Fried Chicken: Marinate the chicken in buttermilk for 4-8 hours before coating it in the cornstarch seasoning mixture.
Basics You Wanted To Know
Q: Can I use flour instead of cornstarch?
A: Yes, you can use all-purpose flour instead of cornstarch. However, cornstarch will produce a crispier coating.
Q: How do I know when the chicken is cooked through?
A: Insert a meat thermometer into the thickest part of the chicken. It should read 165°F (74°C).
Q: How do I store fried chicken?
A: Store fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat it in a preheated oven at 350°F (175°C) for 10-15 minutes before serving.
