Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CrispyCreations #FriedChicken #CollectiveBias
In cooking and baking, fancy or expensive ingredients are often deployed to ramp up the “wow” factor of a recipe. But how do you achieve that “wow” for more simple, basic dishes?
For example, the most simple (and basic) of all dishes, chicken cutlets?
Well I’m here to tell you that it’s all about the “tweaks” – small changes that create big (and delicious!) results.
So when tasked with making the crispiest chicken using Argo® Corn Starch, I was DOWN.
You probably have a container of Argo® Corn Starch in your pantry right now. Maybe you’ve used it for thickening sauces or soups, or added it to an Asian stir-fry dish. But it’s also the “secret ingredient” for frying chicken, yielding an audibly crunchy, beautifully browned exterior and airy texture, while sealing in the juices of the chicken.
In short, Argo® Corn Starch makes your fried chicken better and the crispiest!
But wait – there’s more. Argo® Corn Starch is a true multi-tasker – thickening gravies, making sidewalk chalk and creating baked goods with a perfectly crispy texture (check out my coconut-lime shortbread and maple brown butter sugar cookies!).
Argo® Corn Starch is THE leading corn starch brand, with over 100 years of quality and trust over multiple generations, and it is truly the only brand I’ve ever used.
So let’s fry up some chicken!
For years, I fried up my boneless chicken breasts the same way. A dip in egg, followed by a dip in some bread crumbs, followed by a pan-fry in hot oil. And it was FINE.
But along the way I learned a few tips that – when combined – really took those cutlets next level.
What were they?
* Use buttermilk instead of egg – Buttermilk – seasoned with a little salt and pepper, or your choice of seasonings – provides a subtle-yet-significant flavor boost to the chicken. Try it (and don’t worry if you don’t have buttermilk on-hand – I’ve got a hack for that!).
* Double dip – You could just dip the chicken in the buttermilk and then coat with the flour-corn starch. But you’ll get a thicker and crispier crust if you first coat the chicken with the flour-corn starch, dip it in the egg, and then return it one more time to the flour-corn starch mixture.
* Chill it – After all your hard work the last thing you want is for the crust to fall off of the chicken after the first bite. The secret is to refrigerate the chicken after coating it – for a minimum of 6 hours but ideally overnight. The dry mixture absorbs the moisture from the liquid and guarantees that it will adhere perfectly to the chicken after it’s fried.
* Then warm it up – Never fry your chicken straight from the fridge; instead, let it come to room temperature for about 30 minutes. Placing cold chicken straight into the hot oil will bring the temperature down and inhibit even cooking.
I’m showcasing these lovely fried cutlets in the most delicious main course salad you’ll ever eat. The chicken sits on a bed of red leaf lettuce, and is topped with toasted pecans, sliced red onions and shredded cheddar. The dish is then drizzled with an addictive pecan-honey vinaigrette that you will find difficult to resist pouring on just about everything (and maybe even straight up eating with a spoon – no judgement).
Check out the Argo web site for more delicious inspiration!
1 cup buttermilk (or 1 cup whole milk mixed with 1 teaspoon lemon juice; let sit for 10 minutes)
1 1/2 cups all purpose flour
1 1/2 cups Argo® Corn Starch
1 1/2 pounds boneless chicken breasts, cut into strips
1 cup pecans, toasted
1/2 cup oil
1/4 cup red wine vinegar
1/4 cup honey
1 teaspoon kosher salt
oil, for frying
red leaf lettuce
sliced red onion
Prepare the chicken: place a wire rack over a baking sheet lined with foil or waxed paper.
Pour the buttermilk in a small shallow dish. Place the flour and corn starch in another shallow dish; season with salt and pepper and whisk to combine. Working with one piece of chicken at a time, dip into the flour-cornstarch mixture, shaking off the excess. Dip into the buttermilk, letting the excess drip off. Dip again into the flour-cornstarch mixture, pressing to adhere. Transfer to the wire rack and repeat with the remaining chicken. Refrigerate for at least 6 hours, or overnight.
Make the vinaigrette: place half the pecans in a food processor and chop. Add the oil, vinegar, honey and kosher salt and puree till smooth (can be made ahead; cover and chill till ready to use).
Heat 1″ of oil in a skillet over medium-high heat. Working in small batches, fry the chicken till golden brown on all sides. Transfer cooked pieces to a paper towel-lined baking sheet to drain.
Serve the chicken over lettuce-lined plates, passing the cheddar, onion, reserved pecans and vinaigrette separately.
This delicious recipe brought to you by Sheri Silver