what is the white stuff sprinkled on fried chicken

The Mystery of the White Substance on Fried Chicken

Have you ever bit into a golden, crispy fried chicken drumstick and seen little white dots on the outside? This white stuff on fried chicken is often not explained, leaving fried chicken fans wondering what it is and why it’s there.

As someone who loves good old Southern fried chicken, I decided to do some digging to uncover the secrets of that mysterious white stuff. What I found surprised me and made me appreciate the humble fried chicken even more.

What did I learn about the white spots on fried chicken? I’ll talk about it here.

• What is the white substance actually made of?
• Where does it come from?
• Is it safe to eat?
• What purpose does it serve?
• How to recreate it at home

Those who like fried chicken and have asked, “What is that white stuff on fried chicken?” should keep reading to find out!

What Is the White Substance on Fried Chicken?

The white spots on the crispy outside of fried chicken are actually starch granules. In particular, the starch comes from wheat flour, which is often used to coat chicken before frying it.

When the chicken is dunked in the flour mixture, a thin layer adheres to the outside. As the chicken fries, the coating sets and turns golden brown. But not all the starch fully cooks. Some granules remain in their raw state, ending up as pale white flecks on the surface.

So the white specks are simply raw starch from the flour coating that didn’t completely cook through during frying. They are perfectly harmless to eat.

Where Does the Starch Come From?

The starch sprinkled on fried chicken comes from the initial flour coating. Traditional Southern-style fried chicken calls for the chicken pieces to be dredged in a seasoned flour mixture before frying. The typical dredging method is known as the “three-step” technique:

1. Seasoned flour – The chicken is first tossed in a bowl of all-purpose flour seasoned with salt, pepper, paprika, garlic powder, onion powder, and other spices.

2. Egg wash – Next, the floured chicken is dipped into a beaten egg white mixture. This helps the flour adhere better.

3. Back into the flour – Finally, the chicken is placed back in the seasoned flour to pick up a second coat before heading into the hot oil.

As the chicken sizzles away in the fryer, the starch-rich flour coating forms a crispy shell. Most of the starch granules hydrate and swell as they cook. But inevitably, a portion of the raw starch remains intact on the chicken’s surface, dried out by the hot oil.

When the chicken emerges gorgeously golden, those starchy remnants are visible as tiny white specks stuck all over the bumpy, craggy exterior of the fried coating.

Is the Starch Harmful to Eat?

While the white flecks may look a little odd, they are not harmful at all. Raw starch itself is safe to consume.

Starch is a tasteless carbohydrate made up of many glucose molecules bonded together. When starch is heated in liquid, the bonds break down and the starch thickens into a gel. But when starch is subjected to dry heat, like in hot oil, it simply dehydrates without melting.

Dehydrated raw starch has no flavor and causes no health issues. It creates those subtle white sprinkles on fried chicken purely due to its resistance to cooking through during frying.

What Purpose Does the Starch Serve?

The starch left on the surface of the chicken plays a couple of important roles:

• Provides crunch – The starch granules add a satisfying crunch and textural contrast. As you bite through the crispy coating, the crumbs of starch add an extra note of crispness.

• Keeps the coating dry – The starch wicks up excess oil, keeping the crust nice and dry rather than greasy or soggy. This also allows the coating to remain extra crispy.

• Boosts browning – Dehydrated starch browns faster than cooked moist starch. So those specks of raw starch promote the attractive golden brown color development on the chicken.

• Aids adhesion – The leftover starch boosts the adhesion of the flour coating to the chicken so it sticks better and resists flaking off.

So while the starchy sprinkles start off as a sign of incomplete cooking, they deliver bonuses like enhanced texture, color, and structural integrity. The starch plays a small but mighty role in creating the perfectly crunchy, non-greasy, golden fried chicken we know and love.

How to Recreate Starch Specks at Home

Looking to mimic those appetizing white flecks on your own homemade fried chicken? Here are some tips:

• Use flour with a high starch content like all-purpose flour, cake flour, or cornstarch in your dredging station. Avoid low-starch flours like almond or coconut.

• Make sure to coat the chicken liberally so excess flour remains. Work some flour into nooks and crannies.

• Let the floured chicken sit for 5-10 minutes before frying so the coating can dry out a bit. Pat off any obvious excess.

• Use high heat of 350°F or higher to fry the chicken. Hotter oil will dehydrate starch faster while still cooking the chicken through.

• Fry in small batches. Avoid overcrowding the pan which brings down the oil temperature.

• Remove chicken from oil while still very light golden, not dark brown. The starch specks will be more visible on lightly fried chicken.

With this handy guide, your homemade fried chicken will have that classic coating of white starch sprinkles reminiscent of your favorite restaurant or homemade versions. Frying up some chicken? Now you’ll know exactly what those white specks are and how they help create the quintessential crispy, crunchy coating we crave.