Corn Starch To Flour Ratio For Fried Chicken
Fried chicken is an all-time favorite dish for many people. Whether you are having it for lunch or dinner, it always hits the spot. However, have you ever thought about how the corn starch to flour ratio affects the texture and crispiness of fried chicken?
If you haven't, then you are missing out on a crucial aspect that can transform your fried chicken game. Corn starch and flour are both commonly used ingredients for frying chicken. They both have their unique properties that make them suitable for this type of cooking. But, the right ratio of corn starch to flour can make all the difference in achieving that perfect crispy coating.
Understanding Corn Starch and Flour
Corn starch is derived from the endosperm of the corn kernel. It is a fine, white powder that is used as a thickening agent in cooking. When used in frying chicken, it helps to create a crispy, golden brown crust that coats the chicken. Corn starch also absorbs less oil than flour, making the fried chicken less oily and greasy.
Flour, on the other hand, is made from ground wheat kernels. It has a higher protein content than corn starch, which gives it a distinct flavor and texture. When used in frying chicken, flour helps to create a thicker crust that is crunchy and provides a satisfying crunch when bitten into.
The Importance of Corn Starch to Flour Ratio
The ratio of corn starch to flour is essential in achieving the desired texture and crispiness of fried chicken. If you use too much corn starch, the crust may become too delicate and crumble quickly. On the other hand, if you use too much flour, the coating may become too thick and dense, making the chicken less crispy.
The perfect ratio of corn starch to flour for frying chicken is 1:1. This means that you should use equal parts of corn starch and flour to achieve the best results.
Steps to Make Fried Chicken with Corn Starch to Flour Ratio
Now that you know the importance of the corn starch to flour ratio, let's take a look at the steps to make fried chicken using this ratio.
- Cut the chicken into pieces and season it with salt, pepper, and any other desired spices.
- In a large bowl, mix equal parts corn starch and flour together.
- Dredge the chicken in the corn starch and flour mixture, making sure to coat all sides of the chicken evenly.
- Shake off any excess mixture and place the chicken on a wire rack to rest for 10-15 minutes. This helps the coating to stick to the chicken during frying.
- In a deep frying pan or dutch oven, heat vegetable oil to 350-375°F.
- Carefully place the chicken in the hot oil, making sure not to overcrowd the pan. Cook for 12-15 minutes or until the chicken is cooked through and the coating is golden brown and crispy.
- Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
- Serve hot with your favorite dipping sauce.
Conclusion
The corn starch to flour ratio is a crucial factor in achieving the perfect texture and crispiness of fried chicken. It is important to use equal parts of corn starch and flour to achieve the best results. So, the next time you make fried chicken, make sure to keep this ratio in mind and enjoy the delicious, crispy chicken.