The best chefs agree: the key ingredient for the chicken
Who has never tried to make a crispy chicken that doesn't disappoint? At home, in grandma's kitchen, or at a restaurant, the challenge is always the same: to make the skin achieve that irresistible crunch without being dry or greasy.
But beyond the oil or flour, there is one element that the best Catalan chefs place at the center of the strategy: starch. Far from being a simple ingredient, it is the key piece that drives any chicken lover crazy with its texture.
Why starch is the key to crispy chicken
Jordi Cruz's opinion on starch
The renowned chef Jordi Cruz doesn't hide it: the secret to crispy and juicy chicken is not in the oil or flour, but in the starch. And not just any starch, preferably rice or potato starch, widely used in Asian cuisine, although here the most common is celery starch or the well-known cornstarch.
The reason is chemical: starch has a molecular structure that allows for a batter that is less proteinaceous and lighter, which makes the piece have a thinner and crispier outer layer, almost like a potato chip.
Breading alternatives and seasonings that make a difference
The ideal mix not only includes starch and flour but also spices that add aroma and flavor. Japanese curry, garlic powder, and smoked paprika from La Vera are the favorites to give a special touch to the recipe.
This combination can also be complemented with a bit of baking powder to add air and texture to the batter. Thus, a perfect balance is created between the crispiness and the juiciness of the chicken.
The definitive recipe for crispy chicken according to the chefs
Essential ingredients
- 800 grams of boneless chicken thighs
- 300 grams of potato starch
- 300 grams of strong wheat flour
- 10 grams of salt
- 6 grams of curry powder
- 8 grams of smoked paprika from La Vera
- 5 grams of garlic powder
- 250 ml of cold water
- Sunflower oil or mild oil for frying
The process to achieve the perfect crispiness
First, cut the chicken into bite-sized pieces and set aside. Prepare a mix with the starch, flour, and spices, and divide it into two separate parts.
Add cold water to one half until a creamy but fluid batter is obtained, which will serve to dip the chicken pieces. Then, coat them with the dry mix and let rest in the fridge for one to two hours to absorb the flavors well.
Finally, fry the chicken in plenty of hot oil, ensuring it turns golden and with a skin that cracks with every bite. Once out of the oil, let the excess oil drain well so the crispiness does not lose its magic.
Additional opinions and tricks from the most renowned chefs
Ramón Freixa’s vision and the different touch
Chef Ramón Freixa doesn't speak about chicken, but about the importance of the right fat to enhance dishes: he prefers butter and fresh pancetta to give texture and flavor, a lesson that can be applied to many recipes where the delicate balance of fats makes the difference.
How Valencian professionals value seafood stock
On the other hand, Valencian chefs explain that, although not directly for chicken, the fats and liquids in which food is cooked can completely transform a dish. But in this case, what shines is the use of starch to achieve that crispy point that seems like magic.
If you're interested in learning more about how chefs value such concrete details, you can also see the ranking with the top 10 in cuisine, who leave no detail to chance.
The reality is that if you want your chicken to be truly crispy, forget just oil and flour; look for starch. The texture and crunch will not disappoint.
