fried chicken recipe with cornstarch

Written ByEmma Smyth Updated on
fried chicken recipe with cornstarch

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The Best fried chicken recipe with cornstarch

Iā€™ve been making fried chicken with cornstarch for years, and itā€™s one of those simple but deeply satisfying dishes that feels like a hug in every bite. Thereā€™s something about the crispy, golden coating that makes it feel special, no matter if itā€™s for a family dinner or a quick weeknight meal. My kids love it because itā€™s crunchy and flavorful, and honestly, so do Iā€”itā€™s that kind of comfort food that doesnā€™t require much effort but still feels indulgent.

The cornstarch in the batter gives it that extra crunch and keeps it from getting too greasy, which makes it easier to handle and cleaner to eat. Plus, itā€™s versatile. You can make it crispy and light or stick with a richer, buttery coatingā€”whatever works for the occasion. Itā€™s not just dinner; itā€™s a go-to for game days, holidays, or just because weā€™re all hungry and want something good.

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What I love most about this recipe is how it balances taste and health a little better than traditional fried chicken. The cornstarch helps reduce the need for extra oil, so thereā€™s less fat in the final dish, but it still stays crispy. My family doesnā€™t mind it being a little lighter, especially since weā€™re not eating it every dayā€”itā€™s more of a treat than a daily meal. Plus, itā€™s easy to customize. You can add spices like paprika or garlic powder, or even a little honey for a sweet twist.

Itā€™s that kind of recipe that feels like a classic but still feels fresh every time you make it. And honestly? Thereā€™s nothing quite like the smell of freshly fried chicken wafting through the kitchen, making it feel like a real meal, not just something quick. My kids always ask for it, and I donā€™t blame themā€”itā€™s that good.

fried chicken recipe with cornstarch

Crispy Cornstarch-Crusted Fried Chicken

4.8 from 984 votes

A golden, crispy fried chicken recipe featuring a light cornstarch coating for extra crunch and a flavorful tomato-garlic sauce. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time60 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

šŸ„˜Ingredients

For the Dough
  • 4 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 cup cornstarch
  • 1 cup cold water
  • 1 large egg
  • 1 tbsp vegetable oil
For the Sauce
  • 1 cup tomato sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp lemon juice
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 clove garlic, minced
  • 1 tbsp olive oil

šŸ‘Øā€šŸ³Directions

  1. 1 Preheat oven to 425Ā°F (220Ā°C) and ensure your oven-safe skillet or deep fryer is ready for frying.
  2. 2 In a large bowl, mix flour, salt, paprika, garlic powder, onion powder, and cornstarch.
  3. 3 In another bowl, whisk egg and vegetable oil. Set aside.
  4. 4 Dip chicken pieces in the egg mixture, then coat thoroughly with the flour mixture, pressing gently to adhere.
  5. 5 Heat oil in the skillet or deep fryer to 375Ā°F (190Ā°C). Fry chicken for 12-15 minutes until golden brown and cooked through. Drain on paper towels.
  6. 6 While chicken cooks, prepare the sauce by heating olive oil in a pan. SautƩ garlic for 30 seconds, then add tomato sauce, Worcestershire sauce, lemon juice, thyme, and oregano. Simmer for 5 minutes.
  7. 7 Serve fried chicken hot with the homemade sauce.

šŸ”§Equipment

  • Mixing bowls
  • Bowl for dredging
  • Oven
  • Oven-safe skillet or deep fryer
  • Paper towels
  • Slotted spoon

šŸ“ŠNutrition Facts (per serving)

šŸ”„Calories: 420 kcalšŸ§ˆTotal Fat: 18šŸ’›Saturated Fat: 3ā¤ļøCholesterol: 120šŸ§‚Sodium: 750šŸŒ¾Total Carbs: 40šŸ„¦Dietary Fiber: 3šŸ¬Sugars: 6šŸ„©Protein: 25

šŸ“Notes

For the crispiest coating, keep the cornstarch-to-flour mixture dry and coat the chicken thoroughly. Press the flour mixture gently onto the chicken to create a thicker, craggier crust. Keep the frying oil at around 350ā€“375Ā°F (175ā€“190Ā°C). If the oil is too cool, the chicken can become greasy; if it is too hot, the coating may brown before the chicken cooks through. Avoid overcrowding the fryer or skillet. Fry the chicken in batches if necessary so the oil temperature remains consistent.

Watch Video Of How Crispy Cornstarch-Crusted Fried Chicken Works

This fried chicken recipe with cornstarch is always a crowd-pleaser because it stays crispy and golden every time, no matter how many times you make it. Itā€™s perfect for family gatherings because itā€™s simple enough to prep ahead while still giving that perfect crunch when served, and the cornstarch coating adds just the right texture without making it greasy. Whether itā€™s a casual weeknight meal or a busy holiday spread, this method ensures everyone gets juicy, flavorful bites without the fuss.

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ā“ Frequently Asked Questions About Crispy Cornstarch-Crusted Fried Chicken

Why does cornstarch work better than flour for crispy fried chicken?

Cornstarch is preferred over all-purpose flour for fried chicken because it has a higher melting point and forms a lighter, crispier crust. It absorbs less moisture, resulting in a crunchier exterior while keeping the inside juicy. Flour tends to create a denser, gummy texture, whereas cornstarch gives that signature crispy, almost ā€œbutteryā€ finish.

ā€”

How do I ensure my fried chicken stays crispy after cooking?

To keep fried chicken crispy after cooking, pat the chicken dry thoroughly before frying, use a high-smoke-point oil (like peanut or vegetable oil), and fry in batches at 350Ā°F (175Ā°C) for the first pass. For extra crispiness, double-fry it at 375Ā°F (190Ā°C) for 2ā€“3 minutes after draining. Store leftover fried chicken in an airtight container in the fridge and reheat in a 350Ā°F (175Ā°C) oven for 10ā€“15 minutes before serving.

ā€”

Can I use cornstarch instead of flour in the coating for chicken nuggets? Yes, you can absolutely use cornstarch as a substitute for flour in chicken nuggetsā€”it works well for a crispier, lighter texture. Mix cornstarch with a binder like egg or breadcrumbs, coat the nuggets, and fry or bake as usual. Cornstarch also helps prevent sticking and adds that extra crunch compared to plain flour. ā€”

Whatā€™s the best oil for frying chicken with cornstarch coating?

For the best results, use oils with a high smoke point to prevent burning while maintaining flavor. Top choices include peanut oil, vegetable oil (like canola or soybean), or avocado oil. Avoid olive oil or butter, as they have lower smoke points and can make the coating soggy or bitter. A neutral, high-heat oil ensures even cooking and maximum crispiness. ā€”

How long should I fry cornstarch-coated chicken for perfect crispiness?

For perfectly crispy cornstarch-coated fried chicken, fry each side for 8ā€“10 minutes at 350Ā°F (175Ā°C)ā€”this ensures the coating is golden and crispy without burning the outside before the inside cooks through. If using a double-fry method, cook at 375Ā°F (190Ā°C) for 2ā€“3 minutes after draining to achieve extra crispiness. Adjust timing based on chicken thickness.

Hi, Iā€™m Emma, the creator of Tasty Chicken Recipes, where I share my favorite chicken dishes and simple recipes anyone can make at home. I love experimenting with flavors and helping fellow food lovers cook delicious chicken meals with ease. šŸ—āœØ

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