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How to Fry Chicken With Cornstarch

author image Hannah Wickford
After attending Fairfield University, Hannah Wickford spent more than 15 years in market research and marketing in the consumer packaged goods industry. In 2003 she decided to shift careers and now maintains three successful food-related blogs and writes online articles, website copy and newsletters for multiple clients.
How to Fry Chicken With Cornstarch
A large bowl of fried chicken. Photo Credit bhofack2/iStock/Getty Images

Although an unlikely and unconventional ingredient, cornstarch helps to ensure a crispy crust on fried chicken that does not fall off. The coating may not be what you expect, however, as it is closely resembles a heavy tempura batter. Most Chinese recipes that call for frying chicken use cornstarch in the recipe, so cut your chicken into bite-size pieces before frying and add it to a simple vegetable stir-fry for a flavorful and satisfying main dish. Remember that deep-fried food is a diet-buster, so only consume fried chicken in moderation.

Step 1

Mix the buttermilk and egg together in a medium bowl. Add the chicken pieces to the bowl, making sure to immerse each piece in the liquid. Refrigerate the bowl for 1 hour.

Step 2

Combine the flour, cornstarch and seasonings in a shallow bowl or resealable plastic bag, and coat the chicken pieces with the mixture, one piece at a time.

Step 3

Place the coated chicken on a platter and refrigerate it until the flour absorbs the moisture and becomes doughy.

Step 4

Fill an electric deep fryer with cooking oil, or pour several inches of it into a large, heavy-bottomed pot. Heat the oil to between 350 F and 375 F.

Step 5

Place the chicken in the oil in small batches and fry for 5 to 10 minutes, depending on the size of the chicken pieces, or until the chicken is golden brown.

Step 6

Place the fried chicken on paper towels or a rack to drain while cooking the remaining chicken.

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