The ultimate guide to juicy, crunchy fried chicken with cornstarch: your step-by-step success story

Indulge in the tantalizing aroma and crispy crunch of this extraordinary fried chicken recipe with cornstarch. This culinary masterpiece transforms ordinary chicken into an extraordinary delicacy, leaving your taste buds craving for more.

Ingredients:

• 1 whole chicken (about 3-4 pounds)
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup buttermilk
• 1 egg, beaten
• Vegetable oil for frying

Instructions:

1. Prepare the Chicken: Cut the chicken into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings). Rinse and pat dry with paper towels.

2. Create the Dry Mix: In a large bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. Mix well.

3. Prepare the Wet Mix: In a separate bowl, whisk together the buttermilk and egg.

4. Coat the Chicken: Dip each chicken piece into the wet mix, then dredge in the dry mix, ensuring it is evenly coated. Repeat this process for all the pieces.

5. Let the Chicken Rest: Place the coated chicken on a wire rack and let it rest for 30 minutes. This will allow the coating to adhere better and create a crispier crust.

6. Heat the Oil: Pour vegetable oil into a large pot or deep fryer to a depth of about 2 inches. Heat the oil to 350°F (175°C).

7. Fry the Chicken: Carefully place the chicken pieces into the hot oil. Fry for 10-12 minutes, or until the chicken is cooked through and the coating is golden brown.

8. Drain and Season: Remove the chicken from the oil and drain on paper towels. Season with additional salt and pepper to taste.

Perfect Pairing:

Serve your crispy fried chicken with a variety of dipping sauces, such as honey mustard, barbecue sauce, or ranch dressing. Accompany it with classic sides like mashed potatoes, coleslaw, or french fries for a complete and satisfying meal.

Tips for Success:

• Use fresh, high-quality chicken for the best flavor and texture.
• Double-coat the chicken for an extra crispy crust.
• Don’t overcrowd the pot when frying to avoid soggy chicken.
• Cook the chicken to an internal temperature of 165°F (74°C) to ensure it is fully cooked.
• Let the chicken rest before cutting into it to allow the juices to redistribute, resulting in a more tender and juicy texture.

Variations:

• Spicy Fried Chicken: Add 1 teaspoon of cayenne pepper to the dry mix for a kick of heat.
• Herb-Infused Fried Chicken: Incorporate dried herbs like thyme or rosemary into the dry mix for an aromatic twist.
• Buttermilk Fried Chicken: Replace the wet mix with 2 cups of buttermilk for a more tender and flavorful chicken.

Frying Alternatives:

• Air Fryer: Preheat the air fryer to 400°F (200°C). Place the coated chicken pieces in the basket and cook for 15-20 minutes, flipping halfway through.
• Oven: Preheat the oven to 425°F (220°C). Arrange the coated chicken pieces on a baking sheet. Bake for 25-30 minutes, or until golden brown and cooked through.

What You Need to Know

• What is the purpose of using cornstarch in fried chicken?

Cornstarch creates a crispy and golden-brown crust, enhancing the texture and flavor of the chicken.

• Can I use other types of flour instead of all-purpose flour?

Yes, you can use bread flour, cake flour, or even self-rising flour. However, the texture and crispiness may vary slightly.

• How do I ensure the chicken is cooked through?

Use a meat thermometer to check the internal temperature of the thickest part of the chicken. It should reach 165°F (74°C) to be considered fully cooked.