Description
A seasoned flour mix (with optional cornstarch) for coating chicken to achieve a crispy fried crust.
Ingredients
- 2 cups all‑purpose flour
- ½ cup cornstarch
- 1 tablespoon baking powder
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (optional, for heat)
Instructions
- In a large bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, paprika, and cayenne (if using) until well combined.
- Set aside this dry mix.
- Prepare your chicken (clean, pat dry). Optionally, marinate in buttermilk or brine for flavor and tenderness.
- Dip or dredge each piece of chicken in the wet marinade (buttermilk, egg wash, or brine drippings), letting excess drip off.
- Press the chicken into the dry flour mix, coating thoroughly on all sides. Shake off excess.
- Let the coated chicken rest a few minutes until the coating becomes slightly “doughy” or tacky (this helps adhesion during frying).
- Heat oil in a deep fryer, Dutch oven, or heavy pot to about 170‑180 °C (≈ 340‑355 °F).
- Fry the chicken in batches (don’t overcrowd) until golden brown and cooked through (internal temperature at least 75 °C / 165 °F). Depending on size, 8–15 minutes is typical.
- Remove and drain on wire rack or paper towels. Let rest briefly before serving.
Notes
- Using cornstarch (or a mix of flour + corn/potato starch) helps give a crispier crust and reduces gluten formation. :contentReference[oaicite:0]{index=0}
- The “rest until coating is doughy” step helps the flour adhere and crisp well. :contentReference[oaicite:1]{index=1}
- You may adjust spices (paprika, cayenne, garlic, onion powder) to your taste.
- Use neutral oil with high smoke point (e.g. vegetable, canola, peanut) for frying.
- Do not overcrowd the fryer – maintain oil temperature for best results.
- If you want less fat absorption, maintain oil temperature and avoid overly long frying.
