This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CrispiestChicken #CollectiveBias #CrispyChicken #CrispyCreations
With a family of six, we enjoy a wide variety of food. Crispy fried chicken is one of our favorites, and today I’m going to let you in on a little secret! When I first started making fried chicken, I used flour to coat it, then into an egg wash so I could do a second coat of flour to try and achieve that crispy crunch. Now, I’ll be honest, it was good, but it didn’t have that crispy crunch that I was longing for. So I asked my dad what he uses, and he said his secret ingredient is Argo® Corn Starch. I always use Argo® Corn Starch as a thickener for my gravies, sauces or even for the kids’ slime but never really thought to use it to coat my chicken.
I was excited to give it a try, so when we were planning our Sunday dinner, I knew exactly what we were going to make. I wanted the crispy breading to be the main focus of the chicken, so I didn’t add a lot of spices, just my favorite ones like garlic powder, onion powder, paprika, salt and pepper.
All I did was mix the ingredients together and dredge the chicken one time…no egg wash or a second dredge! Just by adding in the Argo® Corn Starch, you’ll get the crispiest chicken with an airy texture that seals in all that juicy goodness. Believe me, you won’t be disappointed. You’ll have the crispiest chicken around!
Just look at that crisp! I love using Argo® Corn Starch because it has been around for over 100 years, which means their quality is one that I can trust, and it’s naturally gluten free. I’m so happy that I found the secret ingredient to the crispiest chicken ever, and now we can enjoy it all the time. On Sunday, we put the chicken in baskets, paired with a creamy mac and cheese, green beans and cornbread. It was a simple yet delicious family meal.
You will get the crispiest chicken with Argo® Corn Starch.
#CrispyChicken
- 1/2 C Argo® Corn Starch
- 1/2 C flour
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- Oil for frying
- 2.5 pounds chicken breast, cut into 1 inch pieces
- Mix all of the dry ingredients in a shallow bowl.
- Dredge the pieces of chicken into the mix and set on a plate.
- Allow the chicken to rest while the oil is heating.
- Fill a skillet halfway with oil and heat until hot but not smoking.
- Carefully place each piece of chicken into the skillet and fry for about 10 minutes on each side, until golden brown and an internal temperature of 165 degrees.
- Remove chicken and place onto a plate lined with a paper towels.
- Sprinkle with a dash of salt, serve and enjoy!
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