Cornstarch Vs Potato Starch Fried Chicken: How They Measure Up Against Each Other

In the realm of fried chicken, the choice of starch plays a pivotal role in determining the crispiness, texture, and overall flavor of your culinary masterpiece. Two contenders in this starch showdown are cornstarch and potato starch, each offering unique properties that can elevate your fried chicken game. In this comprehensive guide, we will explore the intricacies of cornstarch vs potato starch fried chicken, delving into the science behind their distinct characteristics and providing practical tips to help you achieve the perfect crunch and flavor in your fried chicken creations.

Starch 101: Understanding the Science Behind Crispiness

Starch, a complex carbohydrate found in various plants, is responsible for the thickening and binding properties in many foods. When heated, starch undergoes a process called gelatinization, where it absorbs water and forms a viscous gel. This gel network traps moisture and creates a crispy outer layer while keeping the inside of the chicken tender and juicy.

Cornstarch: The Classic Choice for Crispy Fried Chicken

Cornstarch, derived from corn kernels, is a popular choice for fried chicken due to its ability to create a light, crispy coating that holds up well under high heat.

Advantages of Cornstarch:

• Crispness: Cornstarch produces a crispy, shatteringly crunchy coating that stays crispy for longer.
• Light Texture: The delicate texture of cornstarch allows the natural flavor of the chicken to shine through.
• Gluten-Free: Cornstarch is naturally gluten-free, making it an excellent option for individuals with gluten sensitivities or celiac disease.

Disadvantages of Cornstarch:

• Moisture Absorption: Cornstarch tends to absorb moisture, which can lead to a drier chicken interior if not cooked properly.
• Less Flavorful: Cornstarch itself has a neutral flavor, so it relies on seasonings and spices to impart taste.

Potato Starch: The Secret Ingredient for Extra Crunch

Potato starch, extracted from potatoes, is a lesser-known but equally effective starch for fried chicken. It offers a unique combination of crispiness and flavor that can elevate your fried chicken to new heights.

Advantages of Potato Starch:

• Ultra Crispy Coating: Potato starch produces an exceptionally crispy coating that remains crispy even after cooling.
• Flavorful Crust: Potato starch has a slightly sweet and earthy flavor that complements the chicken, adding an extra layer of taste.
• Moisture Retention: Potato starch helps retain moisture better than cornstarch, resulting in a juicy and tender chicken interior.

Disadvantages of Potato Starch:

• Darker Color: Potato starch can result in a darker golden-brown color compared to cornstarch.
• Less Common: Potato starch may not be as readily available as cornstarch in some regions.

The Ultimate Test: Cornstarch vs Potato Starch Fried Chicken Taste-Off

To truly appreciate the differences between cornstarch and potato starch fried chicken, let’s put them to the test with a taste-off.

• Cornstarch Fried Chicken: The cornstarch-coated chicken exhibits a light, airy texture with a crispy, shatteringly crunchy coating. The chicken itself is tender and juicy, with the natural flavors taking center stage.

• Potato Starch Fried Chicken: The potato starch-coated chicken boasts an exceptionally crispy coating that remains crispy even after cooling. The chicken has a slightly sweet and earthy flavor from the potato starch, creating a harmonious balance of flavors.

Choosing the Right Starch for Your Fried Chicken

The choice between cornstarch and potato starch ultimately depends on your personal preferences and the desired outcome.

• For a classic crispy fried chicken with a light texture, cornstarch is the way to go.
• If you prefer an extra crispy coating with a slightly sweet and earthy flavor, potato starch is your choice.
• For gluten-free fried chicken, cornstarch is the obvious choice due to its naturally gluten-free nature.

Tips for Perfect Cornstarch or Potato Starch Fried Chicken

1. Use a buttermilk marinade: Buttermilk tenderizes the chicken and helps the starch coating adhere better.
2. Season the chicken liberally: Don’t be shy with the seasonings; the coating should be flavorful.
3. Double-coat the chicken: This ensures an even, crispy coating.
4. Fry the chicken at the right temperature: The ideal temperature is between 350°F and 375°F.
5. Don’t overcrowd the fryer: Give the chicken enough space to fry properly.
6. Let the chicken rest before serving: This allows the juices to redistribute throughout the chicken, resulting in a more tender and flavorful bite.

The Verdict: Cornstarch vs Potato Starch Fried Chicken

Both cornstarch and potato starch can produce delicious fried chicken, but they offer distinct textures and flavors. Cornstarch yields a light, crispy coating with a neutral flavor, while potato starch produces an exceptionally crispy coating with a slightly sweet and earthy taste. Ultimately, the choice between the two depends on your personal preferences and the desired outcome. Experiment with both starches to discover your perfect fried chicken recipe.

Questions You May Have

Q: Can I use cornstarch and potato starch together for fried chicken?

A: Yes, you can combine cornstarch and potato starch to create a unique coating for your fried chicken. This blend can provide the best of both worlds—the light, crispy texture of cornstarch and the extra crunch and flavor of potato starch. Experiment with different ratios of the two starches to find your preferred combination.

Q: How do I make sure my fried chicken is crispy on the outside and juicy on the inside?

A: To achieve a crispy exterior and juicy interior, follow these tips:

• Use a buttermilk marinade to tenderize the chicken and help the coating adhere.
• Season the chicken liberally with your favorite seasonings.
• Double-coat the chicken in the starch of your choice.
• Fry the chicken at the right temperature (between 350°F and 375°F).
• Don’t overcrowd the fryer; give the chicken enough space to fry properly.
• Let the chicken rest before serving to allow the juices to redistribute.