Does Cornstarch Make Fried Chicken Extra Crispy? Find Out Now!
What To Know
- In this comprehensive guide, we’ll delve into the science behind crispy fried chicken, explore the role of cornstarch, and provide you with the ultimate tips and tricks to achieve that coveted crunch.
- While cornstarch is a valuable tool in the pursuit of crispy fried chicken, there are other techniques you can explore to enhance the crunch factor.
- Soaking the chicken in a buttermilk brine before frying helps to tenderize the meat and create a more flavorful crust.
The quest for the perfect fried chicken is a culinary journey that many embark on. We all crave that golden-brown, shatteringly crispy exterior that gives way to juicy, tender meat. But does cornstarch make fried chicken extra crispy? This question has fueled countless kitchen debates and online searches. In this comprehensive guide, we’ll delve into the science behind crispy fried chicken, explore the role of cornstarch, and provide you with the ultimate tips and tricks to achieve that coveted crunch.
The Science Behind Crispy Fried Chicken
The key to achieving crispy fried chicken lies in understanding the science behind the process. When you fry chicken, the heat from the oil causes the moisture in the chicken to turn into steam. This steam gets trapped beneath the skin, creating pressure that pushes the skin outwards, resulting in a crispy exterior.
However, the process is more complex than simply frying the chicken. The coating plays a crucial role in achieving that desirable crunch. The coating acts as a barrier, preventing the steam from escaping too quickly, allowing the skin to puff up and become crispy.
The Role of Cornstarch in Fried Chicken
Cornstarch, a fine, white powder derived from corn, is a common ingredient in many fried chicken recipes. But does it truly contribute to extra crispy fried chicken? The answer is yes, but with some nuances.
Cornstarch’s ability to absorb moisture and thicken liquids makes it an excellent ingredient for creating a crispy coating. When mixed with other ingredients like flour, it helps form a light and airy batter that adheres to the chicken. This batter traps the steam, promoting the puffing and crisping of the skin.
Cornstarch vs. All-Purpose Flour: A Battle of Texture
While cornstarch is often used in fried chicken recipes, it’s not the only option. All-purpose flour is another popular choice. So, what’s the difference between cornstarch and all-purpose flour when it comes to fried chicken?
All-purpose flour contains gluten, a protein that gives bread its elasticity and chewiness. When used in a fried chicken batter, gluten can create a slightly tougher and less crispy coating.
Cornstarch, on the other hand, is gluten-free. It creates a lighter, airier batter that absorbs moisture effectively, resulting in a more delicate and shatteringly crispy crust.
Achieving the Perfect Crispy Coating: Tips and Tricks
Now that we understand the science behind cornstarch and its role in crispy fried chicken, let’s explore some tips and tricks to achieve that perfect crunch:
- Dredge the chicken properly: Before coating the chicken, make sure it’s completely dry. Pat it dry with paper towels to remove any excess moisture. This will prevent the batter from becoming soggy and ensure a crispy finish.
- Use a light hand with the batter: Don’t overload the chicken with batter. A thin, even coating is key. Excess batter can create a thick, heavy coating that traps moisture and prevents the skin from crisping.
- Fry at the right temperature: The oil temperature is crucial for achieving crispy fried chicken. Aim for a temperature between 350°F and 375°F. If the oil is too cold, the chicken will absorb too much oil and become greasy. If it’s too hot, the chicken will burn before it cooks through.
- Let the chicken rest: Once the chicken is fried, let it rest on a wire rack to drain excess oil. This will help the crust to become even crispier.
Beyond Cornstarch: Exploring Other Techniques for Crispy Chicken
While cornstarch is a valuable tool in the pursuit of crispy fried chicken, there are other techniques you can explore to enhance the crunch factor:
- Double-dipping: Dip the chicken in a thin layer of cornstarch, then dredge it in flour. This double-dipping technique creates a barrier between the chicken and the batter, allowing for a crispier crust.
- Use a buttermilk brine: Soaking the chicken in a buttermilk brine before frying helps to tenderize the meat and create a more flavorful crust. The buttermilk also helps to create a slightly sticky surface that the batter can adhere to.
- Use a pressure cooker: Pressure cooking the chicken before frying can help to tenderize the meat and create a more flavorful crust. The pressure cooking process also helps to remove excess moisture, making the chicken more receptive to a crispy coating.
The Final Verdict: Does Cornstarch Make Fried Chicken Extra Crispy?
The answer is a resounding yes! Cornstarch is a valuable ingredient in achieving a crispy fried chicken coating. Its ability to absorb moisture and create a light, airy batter makes it an excellent choice for achieving that shatteringly crispy exterior.
However, remember that cornstarch is just one ingredient in the equation. The right technique, proper oil temperature, and a few additional tricks are all essential for achieving the perfect crispy fried chicken.
The Journey to Crispy Perfection: A Final Word
The quest for the perfect crispy fried chicken is an ongoing journey. Experiment with different techniques, ingredients, and recipes to find what works best for you. Embrace the process of trial and error, and don’t be afraid to get creative in the kitchen. With a little patience and practice, you’ll be able to achieve that golden-brown, shatteringly crispy fried chicken that you’ve always dreamed of.
Frequently Asked Questions
Q: Can I use cornstarch alone for the coating?
A: While cornstarch can be used alone, it’s generally recommended to combine it with other ingredients like flour or bread crumbs for a more robust and flavorful coating.
Q: How much cornstarch should I use?
A: The amount of cornstarch will vary depending on the recipe and the size of the chicken pieces. Start with a small amount and adjust as needed.
Q: Can I use other starches instead of cornstarch?
A: Yes, you can use other starches like potato starch or tapioca starch. However, cornstarch is generally considered the best choice for achieving a crispy fried chicken coating.
Q: What are some other tips for getting crispy fried chicken?
A: In addition to using cornstarch, make sure to dry the chicken thoroughly, fry at the right temperature, and let the chicken rest on a wire rack after frying.
