How to Make Crispy Fried Chicken Using Cornflour

Crispy fried chicken is one of the most loved comfort foods across the world. From street-side stalls to premium restaurants, this golden, crunchy delight never fails to impress. The secret to that irresistible crunch? Cornflour.

If you’ve ever wondered how restaurants achieve that light, shatteringly crisp coating, the answer often lies in using cornflour (cornstarch) either alone or combined with flour. In this detailed guide, you’ll learn how to make crispy fried chicken using cornflour, along with expert tips, variations, and common mistakes to avoid.

Why Use Cornflour for Fried Chicken?

Cornflour is a fine, white powder extracted from the starchy part of corn kernels. Unlike wheat flour, it contains no gluten. This is important because:

• No gluten = lighter, crispier crust

• Absorbs less oil when fried properly

• Creates a delicate, crackly coating

• Helps seal moisture inside the chicken

When hot oil hits cornflour-coated chicken, the starch rapidly dehydrates and forms a rigid, crispy structure — giving you that satisfying crunch.

Ingredients You’ll Need

Here’s a basic ingredient list for classic crispy fried chicken:

For the Chicken:

• 1 kg chicken (drumsticks, thighs, wings, or breast pieces)

• 1 cup cornflour

• ½ cup all-purpose flour (optional, for balance)

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon paprika or red chilli powder

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon baking powder (optional, for extra crispiness)

For the Marinade:

• 1 cup buttermilk (or curd + water mix)

• 1 tablespoon ginger-garlic paste

• 1 teaspoon salt

• 1 teaspoon red chilli powder

• ½ teaspoon turmeric (optional)

For Frying:

• Vegetable oil (for deep frying)

Step-by-Step Method to Make Crispy Fried Chicken

Step 1: Prepare the Chicken

Wash the chicken thoroughly and pat it dry with paper towels. Removing excess moisture helps the marinade stick better.

If using large pieces like breasts, cut them into medium portions for even cooking.

Step 2: Marinate the Chicken

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In a large bowl, mix:

• Buttermilk

• Ginger-garlic paste

• Salt

• Red chilli powder

• Turmeric

Add the chicken pieces and coat them well.

Marination Time:

• Minimum: 1 hour

• Best results: 4–8 hours

• For maximum tenderness: Overnight in refrigerator

Buttermilk helps tenderize the chicken and adds subtle tanginess while keeping it juicy inside.

Step 3: Prepare the Cornflour Coating

In another bowl, combine:

• Cornflour

• All-purpose flour (optional)

• Salt

• Pepper

• Paprika

• Garlic powder

• Onion powder

• Baking powder (optional)

Mix thoroughly.

Pro Tip: For extra crunch, add 1–2 tablespoons of the marinade into the dry mixture and mix lightly to create small lumps. These lumps form crispy flakes when fried.

Step 4: Coat the Chicken

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Take each marinated chicken piece and:

1. Remove excess marinade (do not wipe completely).

2. Press firmly into the cornflour mixture.

3. Coat evenly on all sides.

4. Shake off excess flour.

5. Let it rest for 5–10 minutes before frying.

Resting helps the coating stick better.

Step 5: Heat the Oil Properly

Oil temperature is crucial.

• Ideal temperature: 170–180°C

• Too hot: outside burns, inside remains raw

• Too cold: chicken absorbs excess oil

You can test oil by dropping a small bit of flour — it should sizzle immediately but not burn.

Step 6: Fry the Chicken

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Carefully place coated chicken pieces into hot oil.

• Do not overcrowd the pan.

• Fry in batches.

• Cook 10–15 minutes depending on size.

• Internal temperature should reach 75°C.

Turn occasionally for even browning.

Once golden brown and crispy, remove and place on a wire rack (not tissue paper — steam makes it soggy).

Double Frying Method (Restaurant Secret)

For ultra-crispy chicken:

1. Fry at 160°C for 6–7 minutes.

2. Remove and rest for 5 minutes.

3. Fry again at 180°C for 2–3 minutes.

This technique ensures:

• Fully cooked inside

• Extra crunchy exterior

• Longer-lasting crispiness

Tips for Extra Crispy Fried Chicken

1. Use Only Cornflour (For Ultra Crisp Texture)

If you prefer lighter coating, skip wheat flour completely.

2. Add Rice Flour

Mix 2 tablespoons rice flour for even more crunch.

3. Add Baking Powder

Creates tiny air bubbles, making crust lighter.

4. Don’t Skip Resting Time

Let coated chicken rest before frying.

5. Use a Wire Rack After Frying

Prevents sogginess.

Flavor Variations

1. Spicy Fried Chicken

Add:

• Extra chilli powder

• Cayenne pepper

• Chilli flakes

2. Garlic Butter Fried Chicken

Toss fried chicken in melted butter + minced garlic.

3. Korean-Style Crispy Chicken

After frying:

• Toss in sweet chilli sauce

• Add soy sauce, garlic, honey

4. Herb-Infused Fried Chicken

Add dried oregano, thyme, and parsley in coating mix.

Air Fryer Version (Healthier Option)

You can use cornflour in air fryer too.

Steps:

1. Follow same marination and coating.

2. Spray oil generously on coated chicken.

3. Air fry at 180°C for 20–25 minutes.

4. Flip halfway.

5. Spray more oil if needed.

Result:

• Slightly less crispy than deep frying

• Much lower oil content

Why Cornflour Makes Chicken Crispier Than Maida

Cornflour creates a thin, brittle crust instead of a bread-like coating.

Common Mistakes to Avoid

1. Skipping Marination

Results in bland and dry chicken.

2. Wrong Oil Temperature

Causes soggy or burnt coating.

3. Overcrowding the Pan

Drops oil temperature suddenly.

4. Not Seasoning the Flour

Leads to bland crust.

5. Draining on Tissue Paper

Steam softens crust quickly.

Storage & Reheating Tips

Storage:

• Refrigerate up to 2 days.

• Store in airtight container.

Reheating:

• Oven: 180°C for 10–12 minutes

• Air fryer: 180°C for 5–7 minutes

• Avoid microwave (makes it soggy)

Serving Suggestions

Serve crispy cornflour fried chicken with:

• French fries

• Coleslaw

• Garlic mayo dip

• Sweet chilli sauce

• Masala wedges

• Fresh salad

You can also use it in:

• Burgers

• Wraps

• Tacos

• Rice bowls

Frequently Asked Questions

1. Can I use only cornflour without maida?

Yes. It gives a lighter, crispier coating.

2. Why is my chicken not crispy?

Likely causes:

• Oil too cold

• Excess marinade

• No resting time

3. Can I bake it instead?

Yes, but texture will be different. Spray oil generously.

4. How do restaurants make it extra crunchy?

They often:

• Use double frying

• Add baking powder

• Use cornflour + rice flour mix

Final Thoughts

Making crispy fried chicken using cornflour is simple once you understand the science behind it. The combination of proper marination, seasoned coating, correct oil temperature, and resting time ensures a perfectly crunchy outside with juicy, tender meat inside.

Cornflour is the secret weapon for achieving that restaurant-style crispiness at home. Whether you deep fry or air fry, this method guarantees delicious results every time.

So next time you crave crunchy fried chicken, skip the takeaway and make your own — crispier, fresher, and customized exactly to your taste!