What To Know
- Add 1 teaspoon of chili powder or cayenne pepper to the corn flour mixture for a spicy kick.
- Corn flour chicken is a good source of protein and carbohydrates, making it a satisfying and energy-boosting snack or meal.
- You can also fry the chicken at a slightly higher temperature for a shorter amount of time.
Corn flour chicken is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It’s made by coating chicken pieces in a mixture of corn flour and seasonings, then frying them until golden and crispy. The result is a crunchy exterior with a tender and juicy interior.
Ingredients You’ll Need:
- 1 pound boneless, skinless chicken breasts or thighs
- 1 cup corn flour
- 2 tablespoons all-purpose flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Instructions:
1. Prepare the Chicken: Cut the chicken into bite-sized pieces. Pat them dry with paper towels to remove any moisture.
2. Create the Corn Flour Mixture: In a shallow dish, combine the corn flour, all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix well to combine.
3. Coat the Chicken: Place the chicken pieces in the corn flour mixture and toss to coat evenly. Ensure that each piece is completely covered.
4. Heat the Oil: Pour enough vegetable oil into a large skillet or deep fryer to reach a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C).
5. Fry the Chicken: Carefully place the coated chicken pieces into the hot oil. Fry for 5-7 minutes, or until golden brown and cooked through.
6. Drain and Season: Remove the fried chicken from the oil and drain it on paper towels. Season with additional salt and pepper to taste.
7. Serve: Serve the corn flour chicken hot with your favorite dipping sauce or side dishes.
Tips:
- For extra crispy chicken, double-coat the chicken by dipping it in the corn flour mixture twice before frying.
- Use a meat thermometer to ensure that the chicken is cooked through before removing it from the oil. The internal temperature should reach 165°F (74°C).
- Serve the corn flour chicken with your favorite dipping sauce, such as honey mustard, barbecue sauce, or ranch dressing.
- Leftover corn flour chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in a preheated oven at 350°F (175°C) until warmed through.
Variations:
- Spicy Corn Flour Chicken: Add 1 teaspoon of chili powder or cayenne pepper to the corn flour mixture for a spicy kick.
- Herbed Corn Flour Chicken: Add 1 tablespoon of dried herbs, such as oregano, basil, or thyme, to the corn flour mixture for extra flavor.
- Parmesan Corn Flour Chicken: Add 1/2 cup of grated Parmesan cheese to the corn flour mixture for a cheesy twist.
Health Benefits:
Corn flour chicken is a good source of protein and carbohydrates, making it a satisfying and energy-boosting snack or meal. It’s also a good source of fiber, which can help keep you feeling full and satisfied.
Final Thoughts: Unleash the Flavorful Crunch
Corn flour chicken is an easy and delicious dish that can be customized to your taste preferences. Whether you enjoy it as an appetizer, main course, or side dish, this crispy and flavorful delight is sure to satisfy your cravings.
Common Questions and Answers
Q: Can I use cornstarch instead of corn flour?
A: Yes, you can use cornstarch as a substitute for corn flour. However, cornstarch is a finer powder, so you may need to use slightly less to achieve the same consistency.
Q: How can I make the chicken extra crispy?
A: Double-coating the chicken in the corn flour mixture will help create extra crispy chicken. You can also fry the chicken at a slightly higher temperature for a shorter amount of time.
Q: What is the best dipping sauce for corn flour chicken?
A: Corn flour chicken pairs well with various dipping sauces, including honey mustard, barbecue sauce, ranch dressing, and sweet and sour sauce. Choose your favorite sauce to complement the flavors of the chicken.
