Gonna try corn starch chicken got ?????

WessB

Never tried using the corn starch on chicken, and didn`t see it posted recently....can any of you that have used this method tell me what you did...how much to use, how and when did you apply it. I`m just doing some wings and I figured I would do my normal method of evoo and load em with raging river then ??????? sprinkle with corn starch if this is the way others use corn starch.....or should I mix the RR and corn starch together and apply?????[p]
Wess

Wise One

Wess, I did some thighs this way and just substituted 1/2 of the flour with corn startch in a recipe I had. Basically, just mix it up in a pan and cover the wings and shake them off. When you put them on the grill looking all white, you have a feeling that this is not going to turn out ok but it really does. It amazed me. I guess the fat in the chicken in essence fries the chicken to make a nice skin on it.

Here a recipe I have for it:
Faux Fried Chicken

Like that fried chicken taste but not all that oil? Try these "country fired chicken" pieces. The skin is every bit as crispy and not a speck of oil was used.


Ingredients
2 cups water
1/4 cup lemon juice
1 chicken fryer, cut up
favorite rub
1/2 cup corn starch (or flour)
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp cayenne
1/4 tsp garlic powder
1/4 tsp black pepper

Procedure
1 Soak chicken pieces in mixture of water and lemon juice for 15 minutes. Remove and pat dry with paper towels.
2 Apply your favorite rub to the chicken pieces.
3 Season the cornstarch with salt, a little white pepper, black pepper, cayenne or garlic powder
4 Roll the chicken pieces in the seasoned cornstarch. You may wish to poke a few holes in the skin to allow any fat to flow out.

Wise One

WessB, wess, look at this recipe. Let me warn you that when you place white chciken on the grill, you have a feeling that it is not going to turn out well, but it does.[p]Faux Fried Chicken

Like that fried chicken taste but not all that oil? Try these "country fired chicken" pieces. The skin is every bit as crispy and not a speck of oil was used.
[p]Ingredients
2 cups water
1/4 cup lemon juice
1 chicken fryer, cut up
favorite rub
1/2 cup corn starch (or flour)
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp cayenne
1/4 tsp garlic powder
1/4 tsp black pepper [p]Procedure
1 Soak chicken pieces in mixture of water and lemon juice for 15 minutes. Remove and pat dry with paper towels.
2 Apply your favorite rub to the chicken pieces.
3 Season the cornstarch with salt, a little white pepper, black pepper, cayenne or garlic powder
4 Roll the chicken pieces in the seasoned cornstarch. You may wish to poke a few holes in the skin to allow any fat to flow out. [p]

tjv

WessB, I've done it couple times and the biggest problem is applying the corn starch in a fine dusting. I generally end up with too much or globs spots. From my experience, less is better with the starch. Use whatever you have with a fine mesh, powder sugar shaker maybe...[p]I'm doing four spatchcock birds this afternoon. Thanks for the idea, one is now destined for the starch....T

AlaskanC

I agree with Tom - don't put too heavy of a coating on. I did that on my last batch of wings and they were like little concrete chunks! Yuk!

Darnoc

tjv,
Someone suggested a tea strainer for corn starch applicatation,I could not find one when I did mine bu I found out if you put the corn starch in a powdered sugar can then sprinkle it on your hands and rub hands together to spread it out real thin then pat it on the chicken worked great for me.Do not forget to punch lots of fork like or smaller holes all over the chicken.This lets the rendered fat hit the corn starch and walla-crispy skin.Have fun.

thirdeye

<p />WessB,[p]Here is a reply to Gretl in a thread from '05 with some pictures I took... darnoc is right about pricking the skin. I think thighs work better because of the fat.[p]Happy Trails
~thirdeye~

[ul][li]Cornstarch Chicken[/ul]