What To Know
- Cornstarch is a key ingredient in fried chicken batter because it helps to create a crisp outer layer.
- Frying too many pieces of chicken at once will lower the temperature of the oil and make the chicken soggy.
- In addition to the flour and cornstarch, you can also add seasonings to your batter to enhance the flavor of your fried chicken.
Fried chicken is a beloved comfort food that can be enjoyed by people of all ages. But what makes fried chicken so irresistible? It’s all about the crispy, golden-brown exterior that gives way to tender, juicy meat inside. Achieving this perfect texture is all about getting the right ratio of flour and cornstarch in your batter.
Why Use Cornstarch?
Cornstarch is a key ingredient in fried chicken batter because it helps to create a crisp outer layer. Cornstarch absorbs moisture, which prevents the batter from becoming soggy. It also helps to create a golden-brown color, giving your fried chicken that irresistible appearance.
The Perfect Ratio
The ideal ratio of flour to cornstarch for fried chicken is 2:1. This means that for every two cups of flour, you will use one cup of cornstarch. This ratio will give you a batter that is crispy on the outside and tender on the inside.
How to Make the Batter
To make the batter, whisk together the flour, cornstarch, salt, and pepper in a large bowl. In a separate bowl, whisk together the milk and eggs. Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix, as this will make the batter tough.
How to Fry the Chicken
To fry the chicken, heat oil in a large skillet or Dutch oven to 350 degrees Fahrenheit. Dip the chicken pieces into the batter, coating them completely. Carefully place the chicken in the hot oil and fry for 8-10 minutes per side, or until golden brown and cooked through.
Tips for Crispy Fried Chicken
- Use cold oil. Cold oil will help to create a crispy exterior on your chicken.
- Don’t overcrowd the pan. Frying too many pieces of chicken at once will lower the temperature of the oil and make the chicken soggy.
- Cook the chicken through. Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165 degrees Fahrenheit.
- Let the chicken rest. After frying, let the chicken rest for a few minutes before serving. This will help the juices to redistribute, resulting in more tender meat.
Seasoning Your Chicken
In addition to the flour and cornstarch, you can also add seasonings to your batter to enhance the flavor of your fried chicken. Some popular seasoning options include:
- Salt and pepper
- Garlic powder
- Onion powder
- Paprika
- Cayenne pepper
- Dried thyme
- Dried oregano
Experimenting with Different Ratios
While the 2:1 ratio of flour to cornstarch is a good starting point, you can experiment with different ratios to find what you like best. For a crispier exterior, you can increase the amount of cornstarch. For a more tender interior, you can decrease the amount of cornstarch.
The Final Word
The perfect fried chicken is all about getting the right balance of flour and cornstarch in your batter. With the right ratio, you can create crispy, golden-brown fried chicken that is sure to please everyone at the table. So next time you’re craving fried chicken, don’t be afraid to experiment with different ratios of flour and cornstarch to find your perfect combination.
Information You Need to Know
Q: How much flour and cornstarch do I need for 1 pound of chicken?
A: For 1 pound of chicken, you will need about 1 cup of flour and 1/2 cup of cornstarch.
Q: Can I use all-purpose flour instead of bread flour?
A: Yes, you can use all-purpose flour instead of bread flour. However, bread flour will give your fried chicken a crispier exterior.
Q: What is the best oil to use for frying chicken?
A: The best oil to use for frying chicken is vegetable oil or canola oil. These oils have a high smoke point, which means they can be heated to a high temperature without burning.
Q: How long do I need to fry the chicken?
A: The frying time will vary depending on the size of the chicken pieces. For boneless, skinless chicken breasts, fry for 8-10 minutes per side. For bone-in, skin-on chicken thighs, fry for 12-15 minutes per side.
Q: How do I know when the chicken is done frying?
A: The chicken is done frying when it is golden brown and cooked through. To check if the chicken is cooked through, insert a meat thermometer into the thickest part of the chicken. The internal temperature should read 165 degrees Fahrenheit.
