🍗 Corn Starch for Fried Chicken Calculator
Calculate the exact amount of corn starch and coating mix for perfectly crispy fried chicken
✨ Your Coating Breakdown
| Chicken Cut | Avg Weight | Coating Per Piece | Starch (1:2 Blend) |
|---|---|---|---|
| Drumstick | 4 oz / 113g | 1.5 tbsp / 14g | 0.5 tbsp / 5g |
| Thigh (bone-in) | 6 oz / 170g | 2 tbsp / 19g | 0.67 tbsp / 6g |
| Breast (half) | 8 oz / 227g | 2.5 tbsp / 23g | 0.83 tbsp / 8g |
| Wing (whole) | 3 oz / 85g | 1 tbsp / 9g | 0.33 tbsp / 3g |
| Tender / Strip | 2 oz / 57g | 0.75 tbsp / 7g | 0.25 tbsp / 2g |
| Mixed (avg) | 5 oz / 142g | 1.75 tbsp / 16g | 0.58 tbsp / 5g |
| Coating Style | Starch Ratio | Flour Ratio | Crispiness Level |
|---|---|---|---|
| Classic Blend | 33% (1 part) | 67% (2 parts) | Medium-Crispy |
| Extra Crispy | 50% (1 part) | 50% (1 part) | Very Crispy |
| Pure Corn Starch | 100% | 0% | Ultra Crispy / Shatter |
| Light Dusting | 25% (1 part) | 75% (3 parts) | Light / Traditional |
Based on 2 tablespoons (16g) of corn starch adhered per piece after frying
| Pieces | Total Coating | Corn Starch (1:2) | Flour (1:2) |
|---|---|---|---|
| 4 pcs | 3/4 cup / 64g | 1/4 cup / 21g | 1/2 cup / 43g |
| 8 pcs | 1.5 cups / 128g | 1/2 cup / 43g | 1 cup / 85g |
| 12 pcs | 2.25 cups / 192g | 3/4 cup / 64g | 1.5 cups / 128g |
| 16 pcs | 3 cups / 256g | 1 cup / 85g | 2 cups / 171g |
| 20 pcs | 3.75 cups / 320g | 1.25 cups / 107g | 2.5 cups / 213g |
| 30 pcs | 5.6 cups / 480g | 1.9 cups / 160g | 3.75 cups / 320g |
| 50 pcs | 9.4 cups / 800g | 3.1 cups / 267g | 6.25 cups / 533g |
| Measurement | Tablespoons | Grams | Ounces |
|---|---|---|---|
| 1 teaspoon | 0.33 tbsp | 3g | 0.1 oz |
| 1 tablespoon | 1 tbsp | 8g | 0.3 oz |
| 1/4 cup | 4 tbsp | 32g | 1.1 oz |
| 1/3 cup | 5.3 tbsp | 43g | 1.5 oz |
| 1/2 cup | 8 tbsp | 64g | 2.3 oz |
| 1 cup | 16 tbsp | 128g | 4.5 oz |
| 1 lb box | 57 tbsp | 454g | 16 oz |
Corn starch is made from fine dust from Corn. One prepares it from the inner part of Corn kernel. One first made it in Scotland.
During the 1840s Thomas Kingsford found a way to separate cornstarch from Corn kernels by means of a process that was already used for wheat starch. The name varies by country. In British English one calls it cornflour, but in American it is Corn starch or Corn flour.
Corn Starch: What It Is and How to Use It
One prepares Corn starch by means of the process of wet milling. Simply grinding the grains does not separate the starch entirely. The result is silky powder, almost entirely from carbohydrates.
It stores no fat, no protein and around 30 calories each spoon. One spoon has about 7.3 grams of total carbohydrates. Also, it is without gluten.
The main use of Corn starch is as a thickener. It works well in sauces, soups, gravies, stews, custards, puddings and pie fillings. An interesting trait of Corn starch is that it gives a clear or see-through look to liquids when one uses it to thicken.
Flour rather makes them cloudy. This is because flour has around 10 percent of protein, wile Corn starch is pure starch.
To use it correctly, first mix Corn starch with a bit of cold water to form a slurry. That prevents the appearance of lumps. Then, pour that mix into the hot liquid and mix it constantly.
The whole must reach a boil to fully activate the thickening power of Corn starch. Skipping the boiling stage can cause starchy, grainy lumps in the sauce.
Corn starch does not stop at thickening. One uses it also in baking, to reach light and fluffy textures in cakes and biscuits. A mix of half Corn starch and flour in fry batter gives a more crispy cover than flour alone.
Adding a little starch to fry batter helps to seal the food quickly, so it comes out less greasy. Dishes like lemon Chicken, sweet and sour pork and General Tso’s Chicken all use Corn starch coating before frying.
Outside of the kitchen, Corn starch has some surprise uses. It can help calm skin irritations, work as dry shampoo and even serve as a cleaning product. When one needs a replacement, one spoon of Corn starch matches two spoons of whole grain flour, one spoon of potato starch or two-thirds of aspoon of arrowroot.
