When cooking chicken do you mix cornflour with water to coat before frying?

You can absolutely mix cornstarch (cornflour) with water to coat chicken before frying! Here's why it's a good idea and how to do it:

Why use cornstarch slurry?

* Crispy Skin: The cornstarch helps create a crispy, golden-brown crust on the chicken. It forms a thin, sticky coating that traps moisture inside the chicken while allowing the outside to crisp up.

* Even Cooking: The cornstarch slurry helps the chicken cook more evenly by preventing moisture loss during frying.

* Flavor Enhancement: The cornstarch helps the chicken absorb more flavor from the frying oil or any seasonings you use.

How to make a cornstarch slurry:

1. Mix: Combine equal parts cornstarch and cold water in a small bowl. You'll typically need about 1 tablespoon of cornstarch per pound of chicken.

2. Whisk: Whisk vigorously until the mixture is smooth and lump-free.

3. Coat: Dip each piece of chicken into the slurry, making sure to coat all sides.

4. Fry: Heat your oil to the appropriate temperature (around 350-375°F) and carefully fry the chicken until golden brown and cooked through.

Tips:

* Don't Overdo It: Too much cornstarch can make the coating overly thick and gummy.

* Temperature Matters: Ensure your oil is hot enough before adding the chicken. If the oil is too cold, the chicken will absorb too much oil and won't get crispy.

* Pat Dry: Pat the chicken dry with paper towels before coating it with the slurry for the best results.

Variations:

* Seasoning: You can add your favorite spices to the cornstarch slurry for added flavor.

* Breadcrumbs: For a thicker, more robust crust, dredge the chicken in seasoned breadcrumbs after the cornstarch slurry.

Let me know if you have any other questions about cooking chicken!