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. Even though all-purpose flour is a must-have in any kitchen and works just fine, you might want to try rice flour instead.
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. Because of this, the chicken will be crispier at the end and less likely to get too 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). Bobby Flay uses it to make crispy fried fish for tacos (via Today), and Tyler Florence likes to combine it with all-purpose for the ultimate crunchy chicken crumb (per 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.
People all over the world love fried chicken. It’s easy to see why it’s been so popular for so long: the outside is golden brown and crispy, and the inside is juicy and tender. But there are a few important things you need to pay close attention to in order to make the best fried chicken. One of these is the type of flour you use.
The flour you choose for frying chicken can greatly impact the texture and flavor of the final dish. Using the right flour helps create a light, crispy coating that perfectly adheres to the chicken. The wrong flour may result in a soggy, dense breading that quickly falls off. So what is the best flour for frying chicken?
All-Purpose Flour
All-purpose flour is the most common flour used for frying chicken. This versatile flour has a moderate protein level that lets it make a crispy outside while still holding on to moisture.
All-purpose flour is the perfect texture—it’s light and crunchy, but strong enough to stick to the chicken while it’s cooking. It also soaks up any seasonings or spices that are mixed into the flour coating easily. 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
Use cornmeal or corn flour to make fried chicken that tastes like it was made in the south. Cornmeal gives chicken a unique crunch and flavor because of its rough texture and naturally sweet flavor. Corn flour has smaller grains, but the taste is the same.
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
While all-purpose, self-rising, cornmeal, and corn flour make great coatings, steer clear of cake flour or bread flour for frying chicken.
Cake flour has too little gluten to crisp up properly and the soft flour easily falls off the chicken into the hot oil. Bread flour has very high protein and gets dense and tough when fried, with a crust that can be hard to bite through.
Tips for the Best Fried Chicken
-
For ideal texture, use chilled chicken pieces fresh from the fridge. Cold chicken absorbs less oil during frying.
-
Allow coated chicken to rest 5-10 minutes before frying so the flour adheres well.
-
Use a heavy pot or Dutch oven and maintain oil temperature between 325°F – 375°F.
-
Fry chicken in small batches to prevent overcrowding the pot.
-
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.
Besides the textural benefits, rice flour has another advantage over all-purpose flour when frying chicken: The crumb stays crispy for longer, even when its coated in a sauce. But because it’s finer, it browns faster in hot oil, so it’s best to stick to smaller pieces of chicken. 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. For a juicy fried chicken, mix 1½ cups of rice flour with ¾ cup of cornstarch and use it as a dry dredge after marinating or brining it.
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.