Finding the Perfect Cornstarch to Flour Ratio for Mouth-Watering Fried Chicken

Have you ever bitten into homemade fried chicken only to be disappointed by a soggy, flavorless crust? Trust me, we’ve all been there. The secret to that restaurant-quality crunch actually lies in a simple kitchen hack – the perfect combination of cornstarch and flour. I’ve spent years perfecting my fried chicken recipe, and today I’m gonna share what I’ve learned about this game-changing ingredient duo.

The Golden Ratio: 2:1 Flour to Cornstarch

Let’s cut to the chase. For most fried chicken recipes, the ideal ratio is 2 parts all-purpose flour to 1 part cornstarch. This magical combination gives you the best of both worlds – structure from the flour and that light, delicate crispiness from the cornstarch.

Why does this work so well? The science is actually pretty interesting

• Flour provides: Structure, browning capabilities, and helps the coating adhere to the chicken
• Cornstarch delivers: Superior crispiness, lightness, and helps absorb moisture (which means crunchier chicken!)

I remember the first time I added cornstarch to my fried chicken breading – the difference was absolutely mind-blowing! My family couldn’t believe it was homemade.

What Actually Happens in Different Ratios?

Before you start experimenting here’s what to expect with different flour-to-cornstarch ratios

Real-World Recipe Examples

Let’s look at how some proven recipes implement this ratio

Better than Best Fried Chicken Recipe

This highly-rated recipe from Allrecipes uses:

• ½ cup all-purpose flour
• ½ cup cornstarch
• Plus seasonings like garlic powder and paprika

That’s a 1:1 ratio, which creates an extra-crispy coating. The recipe also uses condensed cream of chicken soup in the wet mixture, which helps the coating adhere despite the high cornstarch content.

Six Sisters’ Crispy Fried Chicken

This family-favorite recipe uses:

• 1½ cups flour
• ½ cup cornstarch

That’s exactly the 3:1 ratio, which creates a slightly more substantial but still crispy coating. It relies on buttermilk to marinate the chicken, which tenderizes the meat while helping the coating stick.

The Technique Is Just As Important As The Ratio

Getting the ratio right is just half the battle. Here’s what else you need to do for perfect fried chicken:

1. Rest the coated chicken – After coating your chicken, let it sit for about 30 minutes. This allows the coating to adhere better and develop that paste-like consistency that will create the perfect crust.

2. Oil temperature matters – Maintain oil between 325°F and 350°F (160-175°C). Too hot, and the coating burns before the chicken cooks; too cool, and you’ll get greasy chicken.

3. Don’t overcrowd the pan – Fry in batches to maintain oil temperature and give the pieces room to cook evenly.

4. Double-dredging technique – For an extra-thick coating, dredge in flour, dip in egg wash, then dredge again in your flour-cornstarch mixture.

Troubleshooting Common Fried Chicken Problems

If your fried chicken isn’t turning out perfect, here might be why:

• Coating falls off? Make sure to dry the chicken thoroughly before coating, and don’t skip the initial plain flour dredge before the egg wash.

• Chicken not crispy enough? Your oil might be too cool or you might need more cornstarch in your mixture.

• Burnt coating but undercooked chicken? Your oil is too hot. Lower the heat and use a meat thermometer to ensure doneness (165°F internal temperature).

• Bland flavor? Don’t forget to season both the chicken AND your flour mixture. I like to add paprika, garlic powder, onion powder, and a touch of cayenne to my mix.

Beyond the Basic Ratio: Flavor Boosters

Once you’ve got your ratio down, take your fried chicken to the next level with these flavor enhancers:

• Buttermilk marinade: Soaking chicken in buttermilk for 2+ hours tenderizes and flavors the meat
• Seasoned salt: Adds complexity beyond regular salt
• Smoked paprika: Gives a subtle smoky depth
• Chili powder: Adds warmth without too much heat
• Dried herbs: Thyme and oregano complement chicken beautifully

My Personal Favorite Recipe

After years of tweaking, here’s my go-to recipe that never fails to impress:

Ingredients:

• 8 chicken pieces (I prefer a mix of drumsticks and thighs)
• 1½ cups all-purpose flour
• ¾ cup cornstarch (exactly a 2:1 ratio!)
• 2 tsp smoked paprika
• 1½ tsp garlic powder
• 1½ tsp onion powder
• ½ tsp chili powder
• Salt and pepper to taste
• 1½ cups buttermilk
• 2 cups of high-smoke-point oil (like peanut or canola)

Instructions:

1. Season chicken pieces with salt and pepper
2. Pour buttermilk over chicken and marinate for 2 hours in refrigerator
3. Combine flour, cornstarch, and all seasonings in a large zip-lock bag
4. Remove chicken from buttermilk, letting excess drip off
5. Place chicken in flour mixture bag and shake well to coat
6. Set coated chicken on a wire rack for 30 minutes to set
7. Heat oil to 325°F in a deep fryer or large pan
8. Fry chicken in batches for 10-12 minutes until golden brown and internal temp reaches 165°F
9. Drain on paper towels and sprinkle with a little flaky salt while hot

What Makes Store-Bought Fried Chicken So Crispy?

Ever wondered why KFC or Popeyes chicken has that unmistakable crunch? They use pressure fryers (which we don’t have at home) AND they likely use a similar flour-cornstarch combination in their secret recipes. The cornstarch is their not-so-secret weapon for that signature crackly exterior.

Gluten-Free Adaptation

If you’re avoiding gluten, you can still enjoy amazing fried chicken! Simply substitute the all-purpose flour with your favorite gluten-free flour blend. Keep the cornstarch (which is naturally gluten-free) at the same ratio. The results might be slightly different but still delicious.

The Healthier Alternative

Not wanting to deep fry? You can use this same flour-cornstarch ratio for oven-fried chicken:

1. Prepare chicken and coating as usual
2. Spray coated chicken with oil spray
3. Bake at 400°F on a wire rack over a baking sheet
4. Bake for 40-45 minutes, turning halfway through

It won’t be quite as crispy as deep-fried, but the cornstarch will still help create a better crust than flour alone.

Final Thoughts

The perfect fried chicken is absolutely within your reach at home. That 2:1 flour to cornstarch ratio is your starting point, but don’t be afraid to adjust based on your preferences. Maybe you like super-crispy chicken (go 1:1) or prefer a more substantial coating (try 3:1).

Whatever ratio you choose, remember that fried chicken is as much about the process as the ingredients. Take your time, follow the techniques, and soon you’ll be famous for your crispy, juicy fried chicken!

Happy frying!

For a crispier and lighter coating on fried foods, cornstarch is generally preferred over flour.