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.
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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.
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.
Place the coated chicken on a platter and refrigerate it until the flour absorbs the moisture and becomes doughy.
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.
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.
Place the fried chicken on paper towels or a rack to drain while cooking the remaining chicken.