Chef with two Michelin stars reveals trick for perfectly crispy fried meat: One ingredient changes everything

Professional chefs often possess secrets to achieving culinary perfection, and Spanish chef Pepe Vieira, owner of a two-Michelin-starred restaurant, has shared one such tip for making exceptionally crispy fried meat.

Vieira's key recommendation involves a simple substitution in the breading process. Instead of the traditional wheat flour, he advocates for using cornstarch. This change, he explains, results in a more uniform, lighter, and significantly crispier coating for the meat.

"With cornstarch, the breading is more uniform, lighter, and crispier," Vieira stated. He uses approximately 150 grams of cornstarch for the initial coating. The rest of the process follows the classic method: dipping the meat in eggs and then coating it thoroughly with breadcrumbs. The cornstarch creates a thinner layer than wheat flour, allowing the egg wash to adhere better and the breadcrumbs to distribute more evenly.

Vieira also suggests using slightly coarser breadcrumbs to further enhance the crispy texture. By simply swapping the first step of the breading process, replacing wheat flour with cornstarch, home cooks can achieve a professional-level crispiness on their fried dishes. He advises frying the meat in hot oil until it achieves an even golden-brown color and serving it immediately while it's still hot and crunchy.

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With cornstarch, the breading is more uniform, lighter, and crispier.