Fried chicken= equal flour and cornstarch?

A low proportion of cornstarch will increase the "fines" in the batter, never 50/50. Seasoning the batter is good, but there is a solid difference between working wet and dry, which is the real edge maker in fried food. For boneless chicken, I use a seasoned wet batter with about 15% cornstarch. For chicken on the bone, I reccomend the milk marinade with the dry dredge and little if no corn starch in a seasoned flour batter. You can add neat stuff to the dry batter like rosemary flavored wheat crackers etc. Corn starch burns too easily under oil for longer periods of time.

Cornstarch Chicken

This Site Might Help You.

RE:

Fried chicken= equal flour and cornstarch?

When making regular skillet fried chicken, for the batter do you use equal parts of flour and cornstarch???

BTW, If you have any good fried chicken recipes, I would love to hear about them. Pictures included would be nice! Thanks in advance.

Coveryour chicken with butter milk. Just dredge chicken with pepper and garlic salt than fry. Mix flour and cornstarch to make a rue..Adding water to flour mixture, Make it kinf of thin but not too thnin. Scrapr up all the crisoy pieces, cook oil till it turn a nice brown. Pout a cup of milk and boil stirring constantly, than add you rue to the boiling milk stiring constantley till you get the consictcy wou want. cook k slowley,you dont want to have a real thicken the gravy. Serve with potatp.

when i use cornstarch and flour i just add a little cornstarch to the seasoned flour. approx 2 tbs. cornstarch to 1 cup flour.

You don't need cornstarch. I just checked out recipes on food sites. Just add pepper and Old Bay for a subtle spicy flavor. Dip the chicken in whipped eggs before the seasoning. Helps the coating to stick before frying.

I think you mean corn MEAL not cornstarch. I love corn meal but my husband doesn't care too much for corn meal so I adjust proportions depending on if he is eating or not. You can go anywhere from straight flour to about a half and half mixture with corn meal, all with good results.

I never use cornstarch. I just use seasoned flour.

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

first, marinate the chicken pieces in buttermilk for 2 hours in the fridge. This helps tenderize them, and it gives them a nice flavor. Then I lightly dab them off, so they aren't dripping wet. I then roll them in a mixture that contains 1 cup flour, 1 tbsp salt, 2 tbsp black ground pepper, 1 tbsp paprika. You can make as much as you want or fiddle with the amounts of each according to your likings. Then fry away! :)