Is cornstarch or baking powder better for crispy chicken skin?

Cornstarch often produces a lighter, delicately crisp skin. It absorbs less oil and forms a thin, crackly layer. Baking powder, however, can help the skin brown more deeply and create a puffier crunch. Which you prefer depends on whether you want a thin, crisp crust or a slightly thicker, airy shell.

Which is better, cornstarch or baking powder for crispy chicken wings?

For wings, cornstarch tends to deliver that signature thin, crispy exterior many people love. Baking powder can still work wonders, especially if you prefer extra browning and a bit more puff in the crust. Try both and see which texture appeals to you. Cornstarch often edges ahead if you desire the lightest, most fragile crunch.

What's better for frying cornstarch or baking powder?

Both work, but cornstarch excels in creating a sheer, ultra-crispy coating that pairs well with frying. Baking powder adds lift and browning, but it may not produce as thin a crust. If you love a crackling surface that stays crisp even after cooling, cornstarch might be your go-to. Meanwhile, baking powder can deliver a heartier crunch, making your choice a matter of personal taste.

What is the trick to getting crispy chicken?

Dryness is key. Pat the chicken dry, season it well, and coat it thoughtfully. Maintain proper frying temperature, use a wire rack instead of paper towels, and consider a double-fry method. Additionally, choosing between baking powder or cornstarch can influence crispness. Both help dry the chicken’s surface, ensuring steam escapes and leaving a crunchy, satisfying crust.

Is Baking Powder or Cornstarch Better for Crispy Chicken? 5 Crunchy Wins Revealed

Name: Crispy Chicken Showdown: Is Baking Powder or Cornstarch Better?
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 lbs chicken wings or drumsticks 1 tbsp baking powder 1/2 cup cornstarch 1 tsp salt 1/2 tsp paprika 1/2 tsp garlic powder Vegetable oil for frying

Ingredients

Scale

2 lbs chicken wings or drumsticks 1 tbsp baking powder 1/2 cup cornstarch 1 tsp salt 1/2 tsp paprika 1/2 tsp garlic powder Vegetable oil for frying

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Instructions

1. Pat the chicken dry thoroughly with paper towels. 2. In a bowl, mix cornstarch, baking powder, salt, paprika, and garlic powder. 3. Coat each piece of chicken evenly with the mixture. 4. Let coated chicken rest for 15 minutes. 5. Heat oil to 325°F in a deep pan or fryer. 6. Fry chicken for 8–10 minutes until light golden. 7. Remove and rest chicken for 5 minutes. 8. Raise oil temperature to 350°F and fry again until deep golden and crispy. 9. Drain on a wire rack before serving.

Notes

Use either ingredient or combine both. Oven-fry at 425°F for 40–50 minutes for a lighter option. Spices can be adjusted for taste.

Author: Quinto
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 350
Sugar: 0g
Sodium: 650mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 28g
Cholesterol: 110mg