Crispy on the outside, tender on the inside: buttermilk fried chicken with cornstarch for the perfect crunch
What To Know
- This buttermilk fried chicken recipe with cornstarch offers a foolproof method to create mouthwatering fried chicken that will impress even the most discerning palates.
- Too low a temperature will result in soggy chicken, while too high a temperature can burn the crust.
- Whether you’re a seasoned cook or a novice in the kitchen, this recipe is easy to follow and guaranteed to produce mouthwatering results.
Buttermilk fried chicken is a classic dish that has been enjoyed for generations. Its crispy, flavorful exterior and tender, juicy interior make it a favorite among food lovers. However, achieving that perfect golden-brown crust can be a challenge. This buttermilk fried chicken recipe with cornstarch offers a foolproof method to create mouthwatering fried chicken that will impress even the most discerning palates.
Ingredients:
For the Chicken:
- 1 (3-4 pound) whole chicken, cut into 8 pieces
- 1 cup buttermilk
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Frying:
- Vegetable oil for frying
Instructions:
1. Prepare the Chicken: In a large bowl, combine the chicken pieces with the buttermilk. Cover and refrigerate for at least 4 hours, or overnight.
2. Create the Coating: In a shallow dish, combine the cornstarch, flour, paprika, garlic powder, onion powder, salt, and pepper.
3. Dredge the Chicken: Remove the chicken from the buttermilk and shake off any excess. Dredge each piece in the cornstarch mixture, ensuring it is evenly coated.
4. Heat the Oil: Heat a large skillet or deep fryer to 350°F (175°C).
5. Fry the Chicken: Carefully place the chicken pieces in the hot oil. Fry for 10-12 minutes per side, or until golden brown and cooked through.
6. Drain and Season: Remove the chicken from the oil and drain on paper towels. Season with additional salt and pepper to taste.
Serve and Enjoy:
Serve the buttermilk fried chicken with your favorite sides, such as mashed potatoes, coleslaw, or cornbread. Enjoy the crispy exterior and tender, juicy interior of this delectable dish.
The Secret Ingredient: Cornstarch
Cornstarch is a key ingredient in this recipe that helps create the perfect crispy crust. It absorbs moisture from the chicken, allowing it to brown evenly and develop a satisfying crunch. Compared to flour-based coatings, cornstarch results in a lighter, crispier texture that stays crunchy for longer.
Tips for Success:
- Use Fresh Chicken: Fresh chicken will yield the best results. Frozen chicken may contain ice crystals that can affect the coating and frying process.
- Marinate the Chicken: Marinating the chicken in buttermilk tenderizes it and adds flavor. Allow the chicken to marinate for at least 4 hours, but overnight is ideal.
- Don’t Overcrowd the Pan: Frying too many pieces of chicken at once can lower the oil temperature and prevent the chicken from cooking evenly. Fry in batches to ensure each piece gets the proper attention.
- Monitor the Oil Temperature: Use a thermometer to ensure the oil is at the correct temperature. Too low a temperature will result in soggy chicken, while too high a temperature can burn the crust.
Variations:
- Spicy Fried Chicken: Add a teaspoon of cayenne pepper to the cornstarch mixture for a kick of heat.
- Garlic Parmesan Fried Chicken: Add 1/4 cup grated Parmesan cheese and 1/4 cup chopped fresh parsley to the cornstarch mixture.
- Lemon-Herb Fried Chicken: Add 1 tablespoon of lemon zest and 1 tablespoon of dried oregano to the cornstarch mixture.
Key Points:
This buttermilk fried chicken recipe with cornstarch is a culinary triumph that will elevate your fried chicken game to new heights. Its crispy, flavorful exterior and tender, juicy interior will delight your taste buds and leave you craving more. Whether you’re a seasoned cook or a novice in the kitchen, this recipe is easy to follow and guaranteed to produce mouthwatering results.
Frequently Asked Questions:
Q: Can I use other liquids besides buttermilk?
A: Yes, you can substitute plain yogurt, kefir, or even milk for buttermilk. However, buttermilk is preferred as it contains lactic acid that tenderizes the chicken.
Q: How long can I marinate the chicken?
A: You can marinate the chicken for up to 24 hours. However, 4-8 hours is sufficient for optimal flavor and tenderness.
Q: Can I use boneless, skinless chicken breasts?
A: Yes, you can use boneless, skinless chicken breasts. Adjust the cooking time to 6-8 minutes per side, or until cooked through.
