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Cornstarch on chicken

The Naked Whiz
The Naked Whiz Posts: 7,777
edited November -0001 in EggHead Forum
I'm going to play around a bit with some chicken and wanted to know what the basic approach is with using cornstarch on chicken to crisp the skin. If you were to dust the skin with it, does rub still stick? Do you add rub then starch, or put some starch in the rub?

Thanks,
The Naked Whiz
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Comments

  • BobS
    BobS Posts: 2,485
    I have not tried it, but I wrote down a recommendation to use 1 part cornstarch to 2 parts rub.

    This was for wings and the recommendation was to cook indirect at 400.

    Good luck.
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  • cookn biker
    cookn biker Posts: 13,407
    I'd mix some in the rub. Let us know how it turns out.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Little Steven
    Little Steven Posts: 28,817
    TNW,

    I do the rub first. Let it sit a while and then sift corn starch over. I use a flour sifter and a sieve underneath. Very light coating. If you get any clumps they will show up a the chicken starts to cook. Spray those with olive oil or Pam.

    Steve

    Steve 

    Caledon, ON

     

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  • Richard Fl
    Richard Fl Posts: 8,297
    I would consider adding cornstarch to this basic seasoning I have been playing with.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=999902&catid=1
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  • thirdeye
    thirdeye Posts: 7,428
    Cornstarchchicken-2.jpg

    First poke holes in the skin with a needle. Just the skin, try to avoid poking the meat. This allows some of the oils from cooking to migrate to the surface, which helps crisp up the coating.

    Next add rub to the pieces, then dust them with cornstarch. Let it sit a few minutes...

    Put on the pit with either an indirect set-up or a raised direct one around 350°.

    Thighs work best as they have more fat. And yes the chicken in the picture was cooked on my BGE.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Little Chef
    Little Chef Posts: 4,725
    TNW: I do as Steven and Thirdeye....rub, then cornstarch after the rub has 'worked' a bit. Any dry spots after cooking a while, I hit with Olive oil or Pam.
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