There are only a few easy steps to make the crispiest, tastiest fried chicken: brine it, dredge it in flour or a floury batter, and then fry it until it’s beautiful and golden. But to get the best results, and avoid a soggy coating, you have to use the right kind of flour. While all-purpose flour is a staple pantry ingredient that does the job well enough, theres another type well worth considering: rice flour.
Perhaps more commonly associated with international fried chicken styles such as Korean or Southern Thai, rice flour doesnt absorb as much oil as all-purpose when the chicken is fried. This results in a crispier finish to the chicken, and there is less chance of it becoming overly greasy.
Many well-known chefs and TV personalities are fans of rice flour for frying. Martha Stewart uses rice flour to coat chicken before its battered and fried (per YouTube). This is how Bobby Flay fries fish for tacos to make it crispy (source: Today), and this is how Tyler Florence likes to make the tastiest chicken crumb (source: Facebook). As well as making the coating less heavy, rice flour also makes a great gluten-free flour alternative to all-purpose, which may suit some people, like those with celiac disease, better.
Fried chicken is a beloved dish across America and the world. With its crispy, golden brown exterior and juicy, tender interior, it’s no wonder why it has remained so popular for generations. But achieving the perfect fried chicken requires paying close attention to a few key details, including what type of flour you use.
The flour you use to fry chicken has a big effect on how it turns out and how it tastes. If you use the right flour, you can make a thin, crispy coating that sticks to the chicken perfectly. If you use the wrong flour, the breading might be soggy and dense, and it might fall off quickly. So what is the best flour for frying chicken?.
All-Purpose Flour
All-purpose flour is the most commonly used flour for frying chicken This versatile flour has a medium gluten content of around 10-12% The moderate protein level allows all-purpose flour to create a crisp exterior while still retaining moisture,
All-purpose flour strikes the ideal balance between being light and crunchy, yet sturdy enough to cling to the chicken during frying It can readily absorb any seasonings or spices mixed into the flour coating too Both bleached and unbleached all-purpose flours work well.
When dredging chicken pieces in a simple seasoned flour before frying, all-purpose flour is the ideal choice. It delivers everything you want in fried chicken – tender, juicy meat coated in a deliciously crispy and flavorful crust that stays on.
Self-Rising Flour
Self-rising flour is another great option for fried chicken with some key advantages. This flour has baking powder and salt already mixed in, which makes it even lighter and crispier than regular all-purpose.
The light texture and leavening agents in self-rising flour help it quickly turn golden brown and extra crunchy. Dredging chicken in self-rising flour requires minimal extra ingredients too. Just mix in some spices and herbs, then coat the chicken and fry.
The built-in leavening provides similar results as soaking chicken in buttermilk or eggs before breading. Self-rising flour yields deliciously fried chicken in a simplified process. The light, airy coating will get rave reviews.
Cornmeal and Corn Flour
For a unique southern-style fried chicken, try using cornmeal or corn flour. The coarse texture of cornmeal combined with its naturally sweet flavor gives chicken a distinctive crunch and taste. Corn flour has a finer grain but provides a similar flavor.
Cornmeal fried chicken delivers extra crispy results with a wonderful corn flavor that complements the chicken. Mix cornmeal with a bit of all-purpose flour to help bind it together. Frying in small batches helps maintain the crispy texture.
Avoid Using Cake or Bread Flour
If you want to fry chicken, don’t use cake flour or bread flour. Instead, use all-purpose, self-rising, cornmeal, or corn flour.
Cake flour doesn’t have enough gluten to make things crisp, and the soft flour off the chicken is easy to drop into the hot oil. When bread is fried, it gets dense and tough, with a crust that can be tough to cut through. Bread flour has a lot of protein.
Tips for the Best Fried Chicken
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For the best texture, use chicken pieces that are cold and straight from the fridge. Cold chicken absorbs less oil during frying.
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Allow coated chicken to rest 5-10 minutes before frying so the flour adheres well.
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Use a heavy pot or Dutch oven and maintain oil temperature between 325°F – 375°F.
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Fry chicken in small batches to prevent overcrowding the pot.
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Let chicken drain on a wire rack or paper towels before serving.
With a high-quality flour and proper technique, you can make the crispiest, crunchies, most mouthwatering fried chicken ever. Now that you know what flour to use, it’s time to fire up the fryer and enjoy this fried delight. Crispy, golden fried chicken is comfort food at its finest.
Use rice flour for a light and crispy finish
The reason rice flour absorbs less moisture and fat when frying is thanks to its lack of gluten since gluten absorbs both. According to the Southern Regional Research Center, part of the USDA, the oil uptake with rice flour is 50% less than with wheat flour. Choose smooth white rice flour for a crisp and incredibly light result, similar to tempura. Brown rice flour has more flavor, but its grittiness means its better used in baking or for thickening sauces than for frying.
When frying chicken, rice flour is better than all-purpose flour in more ways than one. The crumb stays crispy for longer, even when it’s covered in sauce. Its finer texture means it browns more quickly in hot oil, though, so its best to stick to smaller pieces of poultry. Wings, drumsticks, or popcorn-style pieces work well — or cut larger portions, such as breasts, in half.
For an even crispier exterior, add some cornstarch to the flour. Its a trick that Bobby Flay likes to use for the crunchiest bite to his batter (per YouTube). The corn starch also helps to soak up additional moisture from marinades, so the coating wont become soggy. If youre using it as a dry dredge after marinating or brining fried chicken for a juicy result, go for 1½ cups rice flour mixed with ¾ cup cornstarch.
5 Steps To The Perfect Crispy Fried Chicken
FAQ
What kind of flour to use for fried chicken?
For crispy fried chicken, a combination of all-purpose flour and cornstarch is often recommended. Rice flour is also a great option for achieving a light, crispy, and non-greasy coating.
What kind of flour is best for frying?
The best flour for deep frying chicken wings is typically all-purpose flour. It provides a good balance of texture and flavor. However, many cooks also use a combination of all-purpose flour and cornstarch to achieve an extra crispy coating. Here are some options: All-Purpose Flour: Offers a good texture and browning.
What type of flour should you use for chicken?
Many recipes for batter-fried chicken recommend using wheat flour or a combination of wheat flour and cornstarch.
Is it better to fry with all-purpose flour or self-rising flour?
All self rising flour is is all purpose flour with paling powder mixed in it. Other than that, they’re the same. So, your choice, both will work fine, although you’ll get a bit crunchier piece using self rising.