When it comes to frying chicken, the type of flour you use can make all the difference in achieving perfectly crispy, juicy fried chicken. The right flour creates a light, crunchy coating that seals in the chicken’s moisture. So what is the best flour for frying chicken?
All-Purpose Flour
All-purpose flour is the most common flour used for frying chicken. It contains a moderate amount of gluten, a protein that provides structure and crunch. When mixed with buttermilk or eggs and seasoned, all-purpose flour makes a flavorful, golden fried chicken coating.
Benefits of using all-purpose flour:
- Readily available in most pantries
- Creates a light, crispy coating
- Versatile – can be used with a variety of marinades and seasonings
- Economical option compared to specialty flours
The moderate gluten content means all-purpose flour can sometimes become tough or chewy when fried. But overall it produces excellent results for fried chicken and is a good place to start.
Self-Rising Flour
Self-rising flour contains salt and leavening agents like baking powder already mixed in. This makes it a convenient option for frying chicken, since you don’t need to add additional salt or baking powder to your dredging station.
Benefits of using self-rising flour:
- Contains built-in leavening for a crispy, airy crust
- Requires fewer ingredients
- Tender, flavorful coating
- Very easy to use
The chemical leaveners produce improved texture and crunch. And the salt enhances overall flavor. Self-rising flour allows you to skip a few steps for a quick and delicious fried chicken meal.
Rice Flour
Rice flour is made from finely milled rice. It is gluten-free, so it creates an exceptionally light and crunchy crust on fried chicken. Rice flour browns very fast, so oil temperature needs to be regulated carefully.
Benefits of using rice flour:
- Gluten-free
- Ultra-crisp texture
- Fries up quickly for fast cooking
- Light, non-bready coating
The downside of rice flour is that it can sometimes produce a coating that seems too thin or brittle. Combining it with another flour helps create the perfect balance of thickness and crunch.
Cornstarch
Pure cornstarch by itself can burn too quickly when frying chicken. But blended with flour in a 50/50 ratio, it yields an incredibly crispy crust. The cornstarch fries up super crunchy, while the flour provides color and flavor.
Benefits of using cornstarch blended with flour:
- Ultra-crispy texture
- Allows flavoring from seasoning to shine through
- Provides a light coating that doesn’t overwhelm the chicken
- Fries up quickly for fast cooking time
Be sure to mix cornstarch thoroughly with a flour rather than using alone. This prevents burning and yields the best texture.
Breadcrumbs
Some fried chicken recipes call for breadcrumbs rather than flour. Using very fine, dry breadcrumbs combined with seasonings allows you to coat the chicken evenly with a light crunchy crust.
Benefits of using breadcrumbs:
- Provides crispy texture without deep-frying
- Can be used for oven “fried” chicken
- Seasoned breadcrumbs pack lots of flavor
- Allows you to skip the egg/buttermilk dipping steps
For perfectly crispy oven fried chicken, be sure to use very fine, dry breadcrumbs. Avoid fresh or coarse crumbs, which can create a soft coating. Letting the breaded chicken sit for 5-10 minutes before baking also improves crispness.
Conclusion
While all of these flours can make delicious fried chicken, all-purpose and self-rising flours are best for most recipes. They strike the right balance of crispy, crunchy texture with plenty of flavor. All-purpose flour is readily available while self-rising flour provides convenient built-in leavening.
For gluten-free or extra-crispy chicken, try rice flour or cornstarch blended with another flour. And coat with seasoned breadcrumbs for tender oven-fried chicken. With the right flour, you’ll achieve the perfect golden, juicy fried chicken every time!