Dredge the chicken in the flour/cornstarch mixture to coat the pieces ... turning over the pieces once (the second frying crisps up the coating). While the chicken is frying the second time ...
Cornstarch both absorbs moisture and prevents gluten development in flour, promoting a crispy outcome. The second method is more aligned with deep fried chicken, where the chicken gets coated with ...
To make it, pieces of chicken are coated in cornstarch, seared in hot oil and set in two 13- x nine-inch casseroles. In a pot, you then make a braising mixture by sautéeing onions and then mixing ...