Does Baking Powder Really Make Chicken Crispy?

Baking powder is a common ingredient in many recipes, but does it really make chicken crispy? We’ll explore the science behind this kitchen staple to find out.

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Baking powder is often used as a key ingredient in recipes for crispy chicken. But does it really make a difference?

Most baking powders contain baking soda, cream of tartar, and cornstarch. When combined with heat, these ingredients help to create a crispy coating on chicken. Theoretically, this should make baked chicken more crispy than chicken that is not coated with baking powder.

However, many experts believe that the difference in crispiness between baked chicken with and without baking powder is negligible. In fact, some even argue that the coating created by baking powder can actually make baked chicken less crispy.

If you’re looking for truly crispy chicken, it’s best to cook it in a pan on the stovetop. This will give you more control over the cooking process and help to ensure that your chicken turns out perfectly crispy every time.

What is Baking Powder?

Baking powder is a leavening agent that is commonly used in baking. It is a combination of baking soda, cream of tartar, and sometimes cornstarch. When combined with liquid and heat, it produces carbon dioxide gas, which causes baked goods to rise. Because of its ability to produce light, fluffy textures, baking powder is often used in recipes for biscuits, quick breads, muffins, and pancakes. While it is most commonly used in baking, baking powder can also be used to add crispness to chicken.

When added to a batter or breading for chicken, baking powder will help the coating to adhere to the chicken and create a crispy outer layer. In addition, the carbon dioxide gas that is produced by the baking powder will create tiny air pockets in the coating that will make it extra crispy when fried or baked. If you are looking for a crispy coating for your chicken without using flour, try using cornmeal or bread crumbs combined with baking powder.

The Science Behind Baking Powder

Baking powder is a leavening agent, which means it helps baked goods rise. Most baking powder is double-acting, which means it contains two different acids that react at different times. When baking powder is added to liquid ingredients, one acid reacts with the liquid to produce bubbles of carbon dioxide gas. The second acid doesn’t react until the batter is heated in the oven, when it produces additional carbon dioxide gas and gives the final product a lift.

How to Use Baking Powder

Baking powder is often used as a quick and easy way to make chicken crispy. But does it really work?

The short answer is yes, baking powder can make chicken crispy. But it’s not necessarily the best way to do it.

Baking powder is a leavening agent, which means it helps bread and other baked goods rise. When mixed with wet ingredients, it releases carbon dioxide gas, which gives the baked goods a light and airy texture.

While this process can work for making chicken crispy, there are some downsides. First, the skin can end up being tough and chewy if there’s too much baking powder. Second, the flavor of the chicken can be a bit off if you don’t use enough seasoning.

If you’re looking for truly crispy chicken, your best bet is to use a batter or breading. This will give you a nice crunchy exterior without making the skin tough or the flavor bland.

The Bottom Line

If you’re looking for a quick and easy way to make chicken that is crispy on the outside, then baking powder is a good option. It’s important to keep in mind that you will need to use quite a bit of baking powder in order to get the desired effect, so be sure to taste your chicken before adding too much. Additionally, it’s best to use a dark meat chicken when making this dish, as white meat chicken can sometimes dry out when cooked this way.

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