My post is on Fried Chicken With Cornstarch And Flour. I like chicken and I like fried chicken. Fried chicken is delicious. If you haven’t had it, I highly encourage you to try it. Trouble is, cooking fried chicken at home can be difficult. It can end up with a thick, sticky batter that’s dry on the inside or soggy on the outside. But it doesn’t have to be like this! The key to successful fried chicken lies in the batter, which is why I’m going to show you how to get that perfect, crispy coating every time.
Fried Chicken With Cornstarch And Flour
You are just minutes away from the easiest, crispiest Fried Chicken recipe. Using a mixture of cornstarch and flour, my fried chicken has a nice and airy texture to it but stays nice and tender on the inside. Make this delicious, naturally gluten-free fried chicken today and have a fantastic meal the entire family will love!
Crispy Fried Chicken is popular all year round. It’s especially delicious to make in the Springtime when flowers are blooming. Enjoy this chicken recipe with my Lavender Iced Coffee. Sit on your deck and relax. Finish off this scrumptious meal with my Dairy-Free Blueberry Lavender Popsicles.
Ingredients For Crispy Fried Chicken Recipe
My secret ingredient to making the crispiest fried chicken ever is Cornstarch.
Have you ever made fried chicken before?
My recipe tutorial will have you making the crispiest fried chicken in no time. This crispy chicken recipe can be made gluten-free if you use gluten-free flour.
What you’ll need for batter for fried chicken:
- 1-whole roasting chicken, cut into 6-parts
- Vegetable Oil or Coconut Oil
- Cornstarch or Arrowroot Powder
- Flour
- Buttermilk
- Egg
- Smoke Paprika
- Himalayan sea salt
- Black Pepper (freshly ground is best)
- Garlic Salt
- Onion Salt
See full recipe card below for quantities.
What You’ll Need For Making Fried Chicken Easy:
- A 7-quart Dutch Oven
- A Candy thermometer
- You can also use a deep fryer or an air fryer for frying chicken
How To Make The Perfect Batter For Deep Fried Chicken Recipe
Pro Tip:
I picked up a whole roasting chicken from my local butcher and had him cut the chicken into 6-parts.
I highly suggest doing this as it makes the process easier.
You can fry a chicken whole but for this chicken fried recipe, we are frying pieces of chicken.
Picking up a chicken from your local butcher is super affordable and they do the cuts for free.
For the oil portion, I use Vegetable oil as it helps cook the chicken evenly which is really important when making fried chicken.
Vegetable oil will also ensure the chicken frying temperature reaches 350-degrees.
Instructions For Best Fried Chicken Recipe
Step 1: Prep a metal baking sheet with a silicone baking sheet over it and top that with two baking racks. This will be for the chicken to dry on as each piece cooks.
Step 2: Heat the oil to 350-degrees (using a candy thermometer) in a large Dutch oven on the stovetop over high heat.
Step 3: While the oil is heating, prep your chicken. Pat each piece dry with paper towels and then prep the seasoning and cornstarch mixture.
For the seasoning mixture, add the paprika, sea salt, pepper, garlic salt, garlic powder, and onion powder to a bowl and whisk together.
Season each piece of chicken liberally in the seasoning mixture.
In a medium bowl, combine the cornstarch and flour.
Step 4: In another separate medium bowl, whisk together the buttermilk and egg.
Step 5: Using metal tongs, baste the chicken in the buttermilk batter mixture, then dredge it through the cornstarch flour mixture, ensuring it’s well coated.
Step 6: Using metal tongs and an oven mitt on your hand, carefully place the chicken in the hot oil. Cook the bigger pieces together and the smaller pieces together. Don’t overcrowd the chicken. The bigger pieces should take about 15-minutes to cook, while the legs and wings should take about 10-minutes to cook.
Step 7: As each piece finishes cooking, place them on the baking rack to cook. While the chicken is cooling, the pieces will continue to cook. You can make sure they are fully cooked, by inserting a meat thermometer. Each piece should read 160-degrees.
Fry chicken until golden brown
Enjoy this kfc crispy fried chicken recipe copycat but without all the bad stuff. This is the perfect chicken frying recipes you will ever have! It’s like Southern fried chicken, finger-licking good! 🤗
Buttermilk Fried Chicken
If you’re gonna treat yourself to buttermilk fried chicken, you’d better do it right. This recipe calls for 12 hours of brining in buttermilk, so you know we’re not kidding around. For a little extra something, add some cayenne pepper.
Recipe Summary
Prep: 20 mins
Chill: 12 hrs
Stand: 30 mins
Cook: 25 mins
Total: 13 hrs 15 mins
Yield: Serves 8
Ingredients
Ingredient Checklist
- 1 quart buttermilk
- Salt and pepper
- 16 assorted bone-in, skin-on chicken parts (about 6 lb. total)
- 2 cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon paprika
- Vegetable oil, for frying
Directions
Instructions Checklist
- Step 1 – In a large bowl, whisk buttermilk with 1 Tbsp. salt and 1 tsp. pepper, mixing until salt has dissolved. Pat chicken pieces dry, cut off and discard wing tips and place chicken in bowl with buttermilk mixture. Cover and refrigerate for at least 12 hours or up to 1 day, turning chicken occasionally. (Alternatively, place half of buttermilk mixture and half of chicken in each of 2 large ziplock bags, seal, shake to coat and refrigerate.)
- Step 2 – Place 2 wire racks on 2 large baking sheets. Whisk together flour, cornstarch, paprika, 1 tsp. salt and 1/2 tsp. pepper and divide flour mixture between 2 large ziplock bags. Working with a few pieces at a time, remove chicken from buttermilk mixture, letting any excess drip off. Drop chicken into flour mixture, seal bag and shake thoroughly to coat. Remove chicken pieces, shake off excess flour and place on racks. Repeat until all chicken pieces are coated. Let chicken rest on rack for 30 minutes to come to room temperature.
- Step 3 – In a 12-inch cast-iron skillet or heavy frying pan, add 1/2 inch oil. Warm oil over medium-high heat until a deep-fry thermometer registers 350ºF.
- Step 4 – Working in batches and using tongs, carefully place several chicken pieces skin-side down in the oil (do not crowd skillet). Cover skillet and cook chicken for 7 minutes. Uncover and turn chicken pieces over with tongs. Cook uncovered for 7 minutes, then turn again and cook until golden brown all over and cooked through, turning often, 5 to 7 minutes longer. (A meat thermometer inserted into thickest part should read 160ºF for white meat and 165ºF for dark.) Remove chicken to a clean wire rack to drain. Serve warm or at room temperature.
Nutrition Facts
Per Serving:
455 calories; fat 24g; saturated fat 7g; protein 34g; carbohydrates 22g; fiber 1g; cholesterol 141mg; sodium 311mg.
Crispy Fried Chicken: The Recipe To Make Your Chicken Crunchy And Delicious
Total time: 45 Min
Difficulty: Medium
Ingredients
FOR THE CHICKEN
CHICKEN THIGHS – 6
CHICKEN DRUMSTICKS – 6
BUTTERMILK – 3 cups
BUFFALO HOT SAUCE – 1/2 cup
SALT – 2 teaspoons
PEPPER – 1 teaspoon
FOR DREDGING
ALL-PURPOSE FLOUR – 3 cups
CORNSTARCH – 1/2 cup
SALT – 1 tablespoon
PAPRIKA – 1 tablespoon
ONION POWDER – 2 teaspoons
GARLIC POWDER – 2 teaspoons
DRIED OREGANO – 1 teaspoon
DRIED BASIL – 1 teaspoon
WHITE PEPPER – 1 teaspoon
CAYENNE PEPPER – 1 teaspoon
VEGETABLE OIL FOR FRYING
1 quart
Crispy Fried Chicken made with a buttermilk brine and cornstarch-flour breading is the easiest and most delicious homemade fried chicken recipe you’ll find.
In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a mixing bowl. Add in chicken pieces.
Cover the bowl with plastic wrap and refrigerate it for 4 hours.
When ready to cook, pour the vegetable oil in a skillet until it is about 3/4 inch deep. Heat to 350°F.
Prepare the breading by combining the flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika, and salt in a gallon sized resealable plastic bag or shallow dish. Mix it thoroughly.
Working one at a time, remove chicken pieces from buttermilk mixture. Shake it gently to remove the excess. Place it in the breading mix and coat thoroughly. Tap off the excess.
Place the breaded chicken into the 350 degree oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 350 degrees as possible. Fry each piece for 14 minutes, turning each piece over about every 2 minutes, until the chicken reaches an internal temperature of 165 degrees F.
Remove from the oil and place on paper towels.
Let them rest for at least 10 minutes before serving the crispy fried chicken, adding some sauces to the side.
Which cut of chicken should I buy?
This recipe uses chicken drumsticks and thighs. They’re both dark meat cuts of chicken that are more flavorful and tender than chicken breasts. Plus, they’re larger and meatier than the wings, so you have more to sink your teeth into.
Can I use cornstarch to replace flour?
Yes, you can replace all of the flour with cornstarch in this recipe for a gluten-free option.
Why does the coating come off?
If you’re frying up your carefully breaded chicken and notice that the brading is coming off into your frying oil, there are a few things you can do to prevent this. First, be sure to shake off any excess buttermilk brine from your chicken pieces before dredging them in the breading.
Likewise, you want to shake off any excess breading by tapping the breaded chicken after you’ve dredged it.
In addition, only fry as many chicken pieces as fit comfortably into your pan. Overcrowd the pan, and your chicken will not get as crispy. The moisture from the other pieces of chicken can cause your breading to fall off as well.
Finally, move your chicken as little as possible. The more you poke and prod the pieces, the more likely the breading is to fall off.
Which oil is the best one for frying?
When you’re frying at home, you want to use an oil with a high smoke point. Vegetable oil is the most common option because it’s inexpensive and doesn’t have a strong flavor. This means that you’ll taste all of the delicious breading you added to the chicken, rather than oil.
How to Know if the Chicken is Done?
When you’re frying chicken, it can be difficult to know when the meat is cooked through. The best way to be sure is to use an instant-read meat thermometer. Chicken should surpass 165°F when it’s fully cooked.
How long can it be stored?
Because it’s so crispy, fried chicken is best enjoyed as soon as it’s cool enough to handle. However, if you end up with leftovers, you can pack up the chicken and store it for up to three days in the fridge.
It won’t be as crispy, but you can reheat the chicken in a 350°F oven for 15-20 minutes, until heated through. Avoid the microwave, which is guaranteed to kill any crispiness.
How to serve Fried Chicken?
Fried chicken is such a classic warm weather meal. So serve it with your other favorite summery side dishes. A fresh salad with crunchy veggies and a punchy vinaigrette dressing is a nice counterpoint to the richness of the chicken. Other classic sides to pair with your crispy chicken include corn bread, potato salad, grilled corn on the cob and other grilled veggies.
For dessert, stick with the summer theme and serve fresh fruit, ice cream or strawberry shortcake.
Crispy Fried Chicken Recipe
In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate it for 4 hours.
When ready to cook, pour the vegetable oil in a skillet until it is about 3/4 inch deep.
Heat to 350°F.
Prepare the breading by combining the flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika, and salt in a gallon sized resealable plastic bag or shallow dish. Mix it thoroughly.
Working one at a time, remove chicken pieces from buttermilk mixture. Shake it gently to remove the excess. Place it in the breading mix and coat thoroughly. Tap off the excess.
Place the breaded chicken into the 350 degree oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 350 degrees as possible. Fry each piece for 14 minutes, turning each piece over about every 2 minutes, until the chicken reaches an internal temperature of 165 degrees F.
Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before