Will Cornstarch Make Chicken Crispy? (The Secret to Extra Crunchy Fried Chicken!)

There’s nothing that makes my mouth water quite like the sound of biting into perfectly crispy fried chicken. That satisfying CRUNCH is what we’re all after right? After years of kitchen experiments and countless batches of fried chicken I’ve discovered that cornstarch is the magical ingredient that takes your chicken from good to OMG-I-need-more-immediately crispy!

So, will cornstarch make chicken crispy? Absolutely YES! Cornstarch creates an exceptionally crispy coating on fried chicken because it’s a pure starch that forms a light, thin, super crispy layer when fried Unlike flour alone, cornstarch doesn’t contain protein, which means it doesn’t brown as quickly and allows for longer frying time to achieve that perfect crunch without burning.

I’m gonna share everything I’ve learned about using cornstarch for the crispiest chicken ever. Trust me, once you try this method, you’ll never go back to regular flour-only fried chicken again!

Why Cornstarch Makes the Crispiest Chicken

When I first started making fried chicken, I used only all-purpose flour like my grandma taught me. It was good, but something was missing – that restaurant-quality CRUNCH. Then I discovered the cornstarch trick, and my fried chicken game changed forever!

Here’s why cornstarch works so darn well:

• It’s a pure starch that creates a thin, delicate coating
• Absorbs less oil than flour, resulting in a lighter texture
• Doesn’t brown as quickly as flour, allowing longer frying time without burning
• Creates tiny air pockets during frying that result in that addictive crunch
• Holds up better over time, staying crispy longer than flour-only coatings

The science behind it is pretty cool – cornstarch’s molecular structure allows it to form a barrier that keeps moisture in while creating that perfect crispy exterior. It’s like magic, but it’s actually science!

The Perfect Cornstarch-to-Flour Ratio

After tons of experimenting, I’ve found that the ideal ratio for ultra-crispy chicken is a 50/50 mix of cornstarch and all-purpose flour. This balance gives you the best of both worlds:

• The cornstarch provides the crunch
• The flour adds structure and helps the coating adhere to the chicken

For my go-to recipe, I use:

• ½ cup cornstarch
• ½ cup all-purpose flour

This amount is perfect for coating about 6 chicken drumsticks or legs. You can easily double or triple the recipe for larger batches when feeding a hungry crowd!

How to Make Extra Crispy Fried Chicken with Cornstarch

Ready to make the crispiest chicken ever? Here’s my foolproof method that takes just 30 minutes from prep to plate:

Ingredients You’ll Need:

• 6 chicken drumsticks or legs (skinless works best)
• 1 cup buttermilk
• Salt and black pepper to taste
• 1½ teaspoons garlic powder (divided)
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ cup cornstarch
• ½ cup all-purpose flour
• 1 teaspoon hot sauce
• 1 teaspoon dried Italian herbs
• Vegetable oil for frying

The Step-by-Step Process:

1. Prep your dipping stations:

   • In one bowl, mix buttermilk, hot sauce, half the garlic powder, salt, and pepper
   • In another bowl, combine cornstarch, flour, remaining garlic powder, onion powder, paprika, and Italian herbs

2. Double-coat your chicken:

   • Dip each piece in buttermilk mixture
   • Then coat in the cornstarch-flour mixture
   • Repeat the process for a second coating (this is key for maximum crunch!)
   • Place coated chicken on a wire rack

3. Fry to perfection:

   • Heat 2 inches of vegetable oil in a skillet to about 350°F
   • Carefully add chicken pieces (don’t overcrowd!)
   • Fry for about 20 minutes, turning occasionally, until golden brown and internal temp reaches 165°F

4. The crucial rest period:

   • Place fried chicken back on wire rack and let rest for 5 minutes
   • This rest time helps the coating set up for maximum crunchiness

The result? Chicken that’s incredibly crispy on the outside and juicy on the inside. Seriously, the sound of that first bite is almost as satisfying as the taste!

Expert Tips for Cornstarch Fried Chicken Success

After making this recipe dozens of times, I’ve picked up some tricks that make a huge difference:

1. Double-coating is non-negotiable! This creates layers of crispiness that single-coating just can’t match.

2. Don’t skimp on the oil. You need enough to submerge at least half the chicken. Too little oil = uneven cooking.

3. Fry in small batches. Overcrowding causes the oil temperature to drop dramatically, which results in greasy, less crispy chicken.

4. Use a meat thermometer. The perfect internal temperature is 165°F. Undercooked is dangerous, overcooked is dry!

5. Get creative with seasonings! The basic recipe is amazing, but try adding cayenne pepper for heat or soy sauce for an Asian-inspired twist.

Common Mistakes to Avoid

Even with a foolproof recipe, there are some pitfalls that can ruin your cornstarch fried chicken:

• Skip the rest period. Those 5 minutes after frying are crucial! Eating immediately means the coating hasn’t had time to set.

• Oil not hot enough. This causes the coating to absorb too much oil and become soggy instead of crispy.

• Oil too hot. This burns the outside before the inside cooks through.

• Using cold chicken straight from the fridge. Let it sit at room temperature for 15-20 minutes first for more even cooking.

Storing and Reheating Your Crispy Chicken

In my house, leftover fried chicken rarely happens! But when it does:

Storage:

• Refrigerate in an airtight container for up to 3 days
• Freeze for up to 4 months in a freezer-safe container

Reheating for Maximum Crispiness:

1. Let refrigerated chicken sit at room temperature for 5-10 minutes
2. Preheat oven to 400°F
3. Place chicken on a wire rack over a baking sheet
4. Reheat for 8-10 minutes until hot and crispy again

Honestly, cold fried chicken is delicious too! But reheating in the oven is way better than the microwave, which will make your beautifully crispy coating sad and soggy.

Beyond Fried Chicken: Other Uses for Cornstarch

Once you discover the magic of cornstarch for crispy chicken, you might wonder what else it can do! Here are some other amazing uses:

• Crispy chicken wings – same principle, even more surface area for crunch!
• Asian stir-fries – velveting meat with cornstarch creates incredibly tender results
• Crispy tofu – works just as well for vegetarian options
• Thickening sauces and gravies – smoother than flour with no floury taste

FAQs About Cornstarch Fried Chicken

Can I use just cornstarch without any flour?

Yes, you can! All-cornstarch coating will be extremely crispy but may not adhere quite as well to the chicken. If you try this, make sure to press the coating firmly onto the chicken.

Can I use a deep fryer instead of a skillet?

Absolutely! A deep fryer works great and maintains a more consistent temperature. Just follow the same coating process and fry at 350°F until done.

What if I don’t have buttermilk?

Make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5-10 minutes until slightly thickened.

Is air fryer cornstarch chicken as crispy?

While not quite as crispy as deep-fried, air fryer cornstarch chicken still gets very crunchy! Spray with a little oil before air frying at 400°F for about 20 minutes, flipping halfway through.

Can I use cornstarch for baked chicken too?

Yes! While not as ultra-crispy as fried, cornstarch in your coating mix for baked chicken will still add crunch. Spray with oil before baking for best results.

The Bottom Line on Cornstarch for Crispy Chicken

So, will cornstarch make chicken crispy? The answer is a resounding YES! The secret to that restaurant-quality crunch has been hiding in your pantry all along.

The 50/50 cornstarch and flour mix gives you the perfect balance of crispiness, flavor, and coating adhesion. Combined with the double-dipping technique and proper frying temperature, you’ll achieve chicken so crispy that your family and friends will think you’ve been hiding professional chef skills!

Next time you’re craving fried chicken, skip the takeout and reach for the cornstarch instead. Your taste buds (and anyone lucky enough to share your meal) will thank you!

I’d love to hear how your cornstarch fried chicken turns out! Drop a comment below with your results or any questions you might have. Happy frying!