Should I use starch or flour to fry chicken? Which flour is better for frying chicken?

We all know that there are many ways to cook chicken, and frying it is one of the more common ways. The meat is fresh and delicious, crispy and crunchy, and tastes super good. It is very popular among people, and many people fry chicken at home. So is it better to use flour or starch to fry chicken? Let's take a closer look!

Is it better to use flour or starch to fry chicken?

Personally, I prefer chicken nuggets fried with starch. They have a crispy texture and fall apart when you bite them. The chicken tastes better after being processed before frying than when fried directly. Chicken fried directly may not be as flavorful, so it cannot be fried directly. It must be seasoned first and then fried with starch.

Fried chicken doesn't necessarily taste good when using starch or flour. The taste of fried chicken is different when using starch or flour. It depends on what kind of taste you like. Chicken fried with starch tastes crispy and is coated with less flour, while chicken fried with flour is coated with more flour. It tastes crispy when it is just out of the pan, and becomes soft after being left for a while and cools down. It also tastes thicker because there is usually more flour. So if you want to eat delicious food, it depends on what kind of taste you like. Of course, if you want to make it delicious, you also need to know how to put starch, how much to put, and how to make the chicken taste good.

How to make fried chicken delicious

1. Crispy meat

I found that the fried meat after adding starch has a higher requirement for oil temperature, and sometimes it may be fried unevenly. I remembered that my favorite popcorn chicken used bread crumbs, which was very crispy and basically not affected by the oil temperature. However, one characteristic of bread crumbs is that they will become soft after cooling, so you can't put too much. Putting a small amount of bread crumbs will definitely make the taste much better than just adding starch. This method is also suitable for frying crispy meat.

2. Chicken nuggets are tasty

If the chicken is not seasoned, after frying, the outside will be extremely crispy, but the tender gravy inside will only have fragrance, without other flavors, which will seriously affect the taste experience of the chicken. If the meat is not salty, it will definitely not be fragrant and delicious, so the salt must be sufficient, but not too much, this is the basis, in addition to salt, other seasonings must be added, so that the fried chicken will taste better. I can't say that there is anything special about the seasoning I use to marinate the chicken. The difference is that when I prepared the chicken, I used a fresh-keeping bag, put the seasoned chicken together with the seasoning in the fresh-keeping bag, rubbed it with my hands for 10 minutes, and then put it in the refrigerator for 15 minutes. The lower temperature can lock the seasoning better, so it is easier to taste.

3. Starch paste

It is best not to add starch directly to the chicken, because if it is not stirred evenly, the starch on the meat will be uneven, so the texture and taste of the fried chicken will be different. Some will be crispy, and some will be hard after frying because there is too little starch. So I suggest that it is best to prepare the starch paste first, and then add the chicken. In addition, bread crumbs are added to the starch in my method, so it is particularly important to coat the chicken with starch evenly. We all know that bread crumbs are particularly crispy when fried. If they are not coated evenly, it will affect the taste of the chicken. In addition, starch paste will not be coated unevenly and will not be too thick, so when frying, there will be no problem of too thick flour coating and being hard.

4. Chicken is wrapped and fried immediately

The method of wrapping and frying immediately is to put the chicken in the starch paste piece by piece after the oil temperature in the pan reaches a certain level, and then put them in the pan to fry them piece by piece. If the oil temperature has risen and there is no time to put the chicken in the pan piece by piece, you can also put the chicken directly in the pan. Be careful not to hold it too tightly, otherwise there will be a lot of starch paste in the middle of the meat. But you must put the chicken in the starch paste piece by piece, and don't put it all in one by one. If there is less chicken, it's okay, so that the chicken can be evenly coated with starch paste. This method is the method I used to make fried mushrooms. I tried it and it was really delicious and even.

5. Sesame oil prevents adhesion

After the starch paste is stirred evenly and there are no small lumps, you can add a small amount of sesame oil and stir it evenly. In this way, the chicken coated with starch will not stick together even if it is not turned over in time or turned over in time when fried. The sesame oil itself has a lubricating effect. However, adding sesame oil does not mean that you can completely stop turning the chicken. You still need to turn it over more often. When turning it, you should turn it over when the chicken is almost formed but not completely formed and the surface has become a little hard. This way, the chicken will not be broken up, and the chicken will not be stuck together after it is fully formed.

Fried chicken recipe

Ingredients: chicken breast, starch, bread crumbs, eggs, chili powder, pepper, sugar, salt, cooking wine, soy sauce, garlic,

Step 1, prepare 1~2 chicken breasts, clean them, cut them into small pieces for later use. If you want to eat fried chicken, just cut the chicken breasts into two pieces and beat them with the back of a knife. Put the chicken breasts into a bowl of porridge, add soy sauce, sugar, salt, chili powder, cooking wine, cumin powder, pepper powder, minced garlic and an egg, stir well, and then add about 3~4 spoons of starch.

Step 2. After mixing, put it in the refrigerator and marinate for about 4 hours.

Step 3: After the chicken breast is marinated, take it out piece by piece and place it on the breadcrumbs so that each piece of chicken breast is evenly covered with a layer of breadcrumbs.

Step 4: Add appropriate amount of cooking oil into the pan. When the oil is 50% hot, put the chicken breast into the pan and fry it slowly. When it turns golden brown, take it out and let it cool before eating.

Notes on fried chicken

1. When marinating the chicken, if you cannot eat chili peppers, omit the chili powder.

2. Put it in the refrigerator when marinating for about 4 hours, or you can marinate it overnight. If you marinate it for a short time, it will not be tasty.

3. After the chicken breast is marinated, there is no need to add starch and eggs, because they have already been added during the marinating process. Just take it out and coat it with a layer of breadcrumbs. The fried chicken popcorn will be especially crispy.