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Argo® Corn Starch makes the crispiest fried chicken ever and is super easy to use. I love that by using Argo® Corn Starch with a mixture of flour, my fried chicken has a nice and airy texture to it. Using Argo® Corn Starch makes the chicken super crispy on the outside, but nice and tender on the inside. Make this delicious, naturally gluten-free fried chicken today and have a fantastic meal the entire family will love!
Have you ever tried to make fried chicken? I have to admit, I use to be super intimidated by in, until I found the secret ingredient and then my fears of making fried chicken were gone forever! My secret ingredient to making the crispiest fried chicken ever is Argo® Cornstarch.Have you ever made fried chicken before? My recipe tutorial will have you making the crispiest fried chicken in no time.
I know that I can trust and rely on Argo® Corn Starch because it is the leading corn starch brand with over 100 years of quality and trust over multiple generations. Did you know that there are many uses for Argo® Cornstarch? Here’s one of my secrets that I’m sharing with you. Argo® Corn Starch is my secret ingredient in many of the recipes on this blog. I use corn starch in stews and soups to make them thicker, and in desserts to make them fluffier. I’ve even used corn starch in homemade ice cream as a thickening agent. Did you know that Argo Cornstarch is naturally gluten-free, helps holds dessert’s together better, and is wonderful when cooking vegetables and meats to make them crispier? It’s truly the wonder ingredient!
What I love most about Argo® Cornstarch when cooking fried chicken is that it gives my fried chicken this amazing airy texture, while sealing in the juices of the chicken. I was worried that during the frying process my batter would fall apart in the oil, but not with Argo® Cornstarch! My batter held onto the meat beautifully and I know that’s because I used Argo® Corn Starch in it. My husband and I loved the juicy taste when we bit into the fried chicken and loved how the batter stayed on the meat. When making fried chicken, the most important part is the batter and Argo® Corn Starch helps to make it tender and the crispiest chicken.
Argo® Corn Starch is not only for cooking and baking, but it can also be used for fun DIY projects the entire family can enjoy, like making gooey sidewalk slime, or fun DIY chalk! Cornstarch has many uses, but I love using it most as my secret ingredient in many of my recipes. I love how when I add corn starch to my slow-cooker beef stew the corn starch helps make it perfectly thick and delicious. That added bonus to using Argo® Corn starch in your recipes is that it’s tasteless so you don’t have to worry about the cornstarch adding a weird flavor. It’s simply the best thickening agent around!
Let’s dive into how to make the perfect batter for your fried crispiest chicken. I picked up a whole roasting chicken form my local butcher and had him cut the chicken into 6-parts so that everyone could get a piece they wanted. I highly suggest doing this as it makes the process so much easier. Also, picking up a chicken form your local butcher is super affordable and they do the cuts for free. For the oil portion, I used Mazola® Corn oil, as the corn oil helps cook the chicken evenly which is really important when making fried chicken. For my batter, I used 1-cup of Argo® Corn Starch and 1-cup flour. I used a 50% mixture of both. For the liquid portion of my batter, I used buttermilk and 1-egg. For my seasoning, I used smoked paprika, Himalayan sea-salt, orange peel black pepper, garlic salt, and onion salt.
I fried my chicken in a 7-quart Dutch oven on the stovetop. I also used a cooking thermometer to heat up the oil. For the thermometer, I suggest using a candy thermometer. These reach high temperatures and can sit in hot oil for long periods of time without melting. First, add the Mazola® Corn oil to your Dutch oven over high heat. You want the oil to get to 350-degrees before adding in your chicken. While the oil is heating up, prep your batter. First make the seasoning mixture listed above. Next, whisk the buttermilk and egg and together. You’ll also need a baking sheet and two baking racks. I put a silicone baking sheet on top of my metal baking sheet to catch any oil drips and doing this makes for easy cleanup.
Pat dry your chicken before adding it to the batter. This is a really important step; make sure to pat dry your chicken. This makes the batter stick to the chicken better. After you pat your chicken dry, coat the chicken in the seasoning mixture. Next, using tongs, coat your chicken pieces in the buttermilk mixture, and then drudge it through the Argo® Corn Starch/flour mixture, making sure to coat the chicken really well. After your chicken is coated nicely, using tongs and an oven mitt, carefully place one piece of chicken at a time in the hot oil. Don’t overcrowd the chicken. I cooked two pieces at a time and I found this method worked nicely. Each piece takes a different amount of time so I suggest cooking the bigger pieces like the chicken breasts and thighs together, and then doing the legs and wings last. Each piece will take roughly 10-15 minutes. You can also check this with a meat thermometer by making sure the chicken is at at-least 160-degrees after cooking. Place each piece of the fried chicken on the baking racks while the other pieces of chicken are cooking. Keep in mind that the chicken will continue to cook while it’s cooling on the baking racks.
This fried chicken is easy to make and tastes delicious using Argo® Corn Starch which truly helps make the crispiest, most delicious and crispiest fried chicken ever! Have you guys made fried chicken before? What are your favorite ways to use Argo® Corn Starch.
The Crispiest Easiest Fried Chicken
By Genevieve Jerome | Fitty Foodlicious
Argo® Cornstarch makes the crispiest chicken ever and is super easy to use. I love that by using Argo® Cornstarch with a mixture of flour, my fried chicken has a nice an airy texture to it. Using cornstarch makes the chicken super crispy on the outside, but nice and tender on the inside. Have you ever made fried chicken before? My recipe tutorial will have you making the crispiest fried chicken in no time.
Makes: 4-6 servings
- 1-whole roasting chicken, cut into 6-parts
- 2-quarts Mazola® Corn Oil
- 1-cup Argo® Cornstarch
- 1-cup flour
- 2-cups buttermilk
- 1-tablespoon smoked paprika
- 2-teaspoons Himalayan sea-salt
- 2-teaspoons orange peel black pepper
- 2-teaspoons garlic salt
- 2-teaspoons onion salt
- Prep a metal baking sheet with a silicone baking sheet over it and top that with two baking racks. This will be for the chicken to dry on as each piece cooks.
- Heat the oil to 350-degrees (using a candy thermometer) in a large Dutch oven on the stovetop over high heat.
- While the oil is heating, prep your chicken. Pat each piece dry with paper towels and then prep the seasoning and cornstarch mixture.
- For the seasoning mixture, add the paprika, sea-salt, pepper, garlic salt, and onion salt to a bowl and whisk together.
- In a medium bowl, combine the cornstarch and flour.
- In another separate medium bowl, whisk together the buttermilk and egg.
- Season each piece of chicken liberally in the seasoning mixture.
- Using metal tongs, baste the chicken in the buttermilk batter mixture, then drudge it through the cornstarch flour mixture, ensuring it’s well coated.
- Using metal tongs and an oven mitt on your hand, carefully place the chicken in the hot oil. Cook the bigger pieces together and the smaller pieces together. Don’t overcrowd the chicken. The bigger pieces should take about 15-minutes to cook, while the legs and wings should take about 10-minutes to cook.
- As each piece finishes up cooking, place them on the baking rack to cook. While the chicken is cooling, the pieces will continue to cook. You can make sure they are fully cooked, by inserting a meat thermometer. Each piece should read 160-degrees.