According to chef Ludo Lefebvre, prepping the best coating for fried chicken doesn't need to be a complicated affair that requires heaps of different flours, breadcrumbs, or eggs. In fact, all you need is a simple dredge in a single ingredient - cornstarch.
Lefebvre's technique employs a wet marinade packed full of flavor, which eliminates the need to season the dredging flour. This means you can simply dip your marinated chicken straight into a bowl of cornstarch without bothering with extra ingredients.
The key is to firmly press the cornstarch onto the surface to create a visibly thick layer. The high proportion of starch in the cornstarch creates a super-crispy crust when deep fried.
Cornstarch is almost pure starch, which allows it to crisp up more effectively than regular flour. The composition of flour can also hamper its ability to create that appetizing snap.
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