Cornstarch Vs Potato Starch Fried Chicken: Which One Wins In Every Category?

In the realm of fried chicken, two starch titans stand tall: cornstarch and potato starch. Both promise crispy exteriors and tender interiors, but which one truly delivers the golden crown? Let’s delve into the depths of cornstarch vs potato starch fried chicken to uncover the secrets behind their culinary prowess.

Cornstarch: The Crispy Contender

Cornstarch, a refined powder derived from corn kernels, has long been a staple in fried chicken recipes. Its high starch content creates a crispy, golden-brown crust that shatters upon the first bite.

Advantages of Cornstarch:

• Excellent Crispiness: Cornstarch excels in creating a satisfyingly crispy exterior.
• Easy to Use: Mixing cornstarch with the chicken is straightforward, making it a beginner-friendly option.
• Neutral Flavor: Cornstarch has a neutral flavor, allowing the other seasonings to shine through.

Potato Starch: The Tender Temptation

Potato starch, extracted from potatoes, offers a unique texture to fried chicken. Its fine granules cling to the chicken, resulting in a tender, juicy interior that melts in your mouth.

Advantages of Potato Starch:

• Tenderness and Moisture: Potato starch helps retain moisture, keeping the chicken tender and juicy.
• Crispy Yet Chewy: The fried chicken coated with potato starch has a crispy exterior with a slight chewiness, providing a delightful contrast.
• Absorbs Flavors Well: Potato starch readily absorbs seasonings, enhancing the overall flavor profile.

The Great Debate: Which Starch Reigns Supreme?

The choice between cornstarch and potato starch ultimately comes down to personal preference. Here’s a comparative breakdown:

Crispiness:

Cornstarch creates a noticeably crispier exterior than potato starch.

Tenderness:

Potato starch yields a more tender and juicy interior compared to cornstarch.

Flavor:

Cornstarch has a neutral flavor, while potato starch can absorb and amplify flavors.

Experimenting with the Starch Blend

For those seeking a compromise between crispiness and tenderness, experimenting with a blend of cornstarch and potato starch can be rewarding. A ratio of 70% cornstarch to 30% potato starch provides a balanced combination of both qualities.

Seasoning and Technique

Regardless of the starch you choose, proper seasoning and technique are crucial. Season the chicken liberally with salt, pepper, and your favorite herbs and spices. Allow the chicken to rest for at least 30 minutes before frying to allow the flavors to penetrate.

Frying Techniques

For optimal results, use a deep fryer or large skillet filled with oil heated to 350-375 degrees Fahrenheit. Fry the chicken in batches, avoiding overcrowding the pan. Cook until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

Tips for Success

• Use fresh, cold chicken for the best texture.
• Double-coat the chicken for extra crispiness.
• Allow the fried chicken to rest on paper towels to absorb excess oil.
• Serve hot with your favorite dipping sauce.

The Verdict: A Culinary Standoff

Both cornstarch and potato starch fried chicken possess unique strengths and weaknesses. Cornstarch reigns supreme for crispy exteriors, while potato starch excels in tenderness and moisture. The ultimate decision depends on your culinary preferences. Whether you crave a shatteringly crisp or a tender and juicy experience, these starches will elevate your fried chicken game to new heights.

Questions You May Have

1. Can I use flour instead of cornstarch or potato starch?

Yes, flour can be used, but it will not produce the same level of crispiness as cornstarch or potato starch.

2. How do I store cornstarch or potato starch fried chicken?

Store the fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer before serving.

3. What are some delicious dipping sauces for fried chicken?

Popular dipping sauces for fried chicken include honey mustard, barbecue sauce, ranch dressing, and hot sauce.