corn starch fried chicken recipe
The Best corn starch fried chicken recipe
Oh, honey, let me tell you why cornstarch fried chicken is my go-to recipe—it’s simple, it’s crispy, and it’s something my whole family just can’t get enough of. I started making it years ago when I wanted something that wasn’t just greasy takeout but still packed with that perfect crunch. Cornstarch gives the chicken that light, airy coating that holds up better than flour alone, and it’s way healthier than you’d think.
No deep-frying needed if you use a little oven or air fryer trick, and it still comes out golden and delicious. My kids—especially my little ones—love it because it’s not too heavy, and it’s something they can eat with their hands without feeling guilty. It’s the kind of dish that feels special for holidays or game days but also works just as well for a quick weeknight meal when everyone’s hungry.
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I love how this recipe is so adaptable. You can make it extra crispy by double-frying it, or keep it lighter with just one coat. My husband swears by it for his work lunches because it’s filling but not too heavy, and my kids will eat it straight from the pan without even asking for extra sides. Plus, cornstarch is cheaper than flour and doesn’t add as many carbs, so it’s a smarter choice than you might think.
It’s that kind of recipe where the kids won’t even notice the difference between it and the kind they get at restaurants, but you know you’re feeding them something better. And honestly? It’s the kind of thing that makes you feel good about cooking because it’s foolproof, delicious, and always a hit. You can’t go wrong with it.
Corn Starch Crispy Fried Chicken
A crispy, golden fried chicken recipe using corn starch for extra crunch and a light, airy dough. Perfect for a satisfying meal!
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 cup cornstarch
- 1 large egg
- 1 cup milk
- 1 tbsp olive oil
- 3 cups vegetable oil (for deep frying)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- 1 cup tomato sauce
- 2 tbsp butter
- 1 tbsp lemon juice
- Fresh parsley (chopped)
👨🍳Directions
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1 Preheat oven to 400°F (200°C) if baking. For deep-frying, heat oil to 375°F (190°C).
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2 In a large bowl, whisk together flour, salt, baking powder, and cornstarch. Add the egg, milk, and olive oil. Mix until a smooth dough forms.
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3 Shape the dough into 8 equal pieces. Roll each piece into a thin, even circle (about 1/8 inch thick).
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4 Cut each circle into 4 equal pieces to form 32 small pieces. Place on a parchment-lined tray.
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5 In a separate bowl, mix paprika, garlic powder, onion powder, and black pepper. Toss the chicken pieces in this spice mixture.
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6 For deep-frying: Fry the chicken pieces in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels. For baking: Place on a baking sheet and bake for 15-20 minutes, flipping halfway.
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7 Mix tomato sauce with butter and lemon juice. Heat gently. Garnish fried chicken with parsley.
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8 Serve hot with the tomato butter sauce.
🔧Equipment
- Mixing bowls
- Measuring cups and spoons
- Rolling pin
- Deep fryer or heavy pot with a thermostat
- Oven (for baking if not deep-frying)
- Paper towels
- Cutting board
- Kitchen shears or scissors
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Corn Starch Crispy Fried Chicken Works
This cornstarch-fried chicken recipe is always a crowd-pleaser because it delivers crispy, golden skin with just the right texture—no greasy mess, just pure flavor. It’s perfect for family gatherings because it’s simple enough to make ahead and reheat easily, yet still feels special when served at the table. Plus, it’s foolproof, so you don’t have to stress over perfect results, making it ideal for busy weeknights or holiday meals.
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❓ Frequently Asked Questions About Corn Starch Crispy Fried Chicken
1. What is the primary purpose of using cornstarch for frying chicken?
Cornstarch acts as a lightweight coating that creates a crispy, golden-brown crust when fried. Unlike flour, it doesn’t add much moisture, so it keeps the chicken juicy inside while giving it a satisfying crunch. It also helps form a thin, even layer that prevents sticking and improves browning.
2. Can I substitute cornstarch with another thickener like arrowroot powder or potato starch?
Yes, you can! Arrowroot powder or potato starch work similarly in a 1:1 ratio, though they may slightly alter texture—arrowroot can be slightly gummy if overused, while potato starch tends to produce a slightly denser crust. For best results, mix with a bit of flour to balance the binding.
3. How do I ensure the cornstarch coating sticks well to the chicken without falling off?
To prevent the coating from sliding off, first pat the chicken very dry with paper towels. Lightly spray or brush the cornstarch mixture onto the skin (not just the surface) while holding the chicken at a slight angle. For extra adhesion, dip the chicken in a thin layer of beaten egg or milk before coating. Avoid overcrowding the fryer—space pieces apart for even heat.
4. What temperature should the oil be for frying cornstarch-coated chicken?
Ideal oil temperature for frying cornstarch chicken is 350–375°F (175–190°C). Too low (below 350°F) makes the crust soggy, while too high (above 375°F) burns the outside before cooking through. Use a deep-fry thermometer to monitor, and reheat oil between batches if needed.
5. Can I make this recipe ahead of time and refrigerate the coated chicken?
Yes, but handle it carefully. After coating, place chicken in a single layer on a wire rack over a tray to drain excess coating. Refrigerate for up to 24 hours (not frozen). Before frying, bring oil to temperature and fry in batches—cornstarch can absorb moisture, so avoid prolonged storage. For crispier results, fry immediately after removing from the fridge.
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