Frying batters and coatings made from flour is a tasty way to add crunch and flavor to foods. When choosing a flour for frying, the goal is a coating that gets ultra crispy on the outside while allowing the interior ingredient to cook through. Different types of flour perform better than others when it comes to achieving the perfect crispy fried texture.
Flour basics
Before comparing flours for frying, it helps to understand what qualities make a flour best suited for a crisp fried coating. The main factors that impact crispness are:
- Protein content – Flours with higher protein will form a stronger structure around the food resulting in a crisper crust.
- Starch content – Starch gelatinizes when heated absorbing oil and turning crispy.
- Absorbency – How much liquid a flour can absorb affects the crispness.
- Particle size – Finer particles create a smooth, even coating.
For frying, a flour with moderate protein (8-12%), higher starch content, and smaller granules is ideal. The absorbency depends on the food being fried. Next, we’ll see how common types of flour compare.
All-purpose flour
All-purpose flour is one of the most widely used flours and readily available. It has:
- Protein content: 10-12%
- Starch content: 73-75%
- Absorbency: moderate
- Particle size: fine
With its blend of characteristics, all-purpose flour makes an excellent choice for many fried foods. It can develop enough gluten for binding and crispness without getting tough. The fine texture creates an even coating. All-purpose works well for fried chicken, tempura batter, and fish fry.
Bread flour
Bread flour has:
- Protein content: 12-14%
- Starch content: 72-74%
- Absorbency: moderate
- Particle size: fine
The higher protein content of bread flour means it can develop more gluten. This makes it a good choice when you want added crispness and structure. Use bread flour for coatings on foods that you want to remain extra crispy after frying like fried chicken. The higher protein can get tough in delicate batters.
Cake flour
Cake flour is fine and light with:
- Protein content: 6-8%
- Starch content: 78-80%
- Absorbency: high
- Particle size: very fine
With less protein and more starch, cake flour creates tender yet crispy fried coatings. It’s great for tempura batters and delicate fried seafood. Too much protein would make these dense. Avoid using cake flour in heavy fry coatings as it won’t hold up as well.
Cornstarch
Cornstarch contains:
- Protein content: 0%
- Starch content: 100%
- Absorbency: high
- Particle size: fine
A pure starch, cornstarch fries up ultracrispy with a light crunch. It’s best used along with flour to provide crisping power that a flour alone can’t achieve. Add cornstarch to batters and dredges for tempura, fried chicken, or fish. Don’t use 100% cornstarch or the coating will fall off.
Rice flour
Rice flour has:
- Protein content: 4-7%
- Starch content: 78-80%
- Absorbency: high
- Particle size: fine
Like other lower protein flours, rice flour makes an ultracrispy coating that stays light. Its high starch content soaks up oil. Use rice flour combined with all-purpose flour for tempura batters or solo for crispy fried shrimp. Don’t use rice flour alone for heavy coatings.
Chickpea flour (gram flour or besan)
Chickpea flour contains:
- Protein content: 20-22%
- Starch content: 52-55%
- Absorbency: high
- Particle size: fine
The high protein content of chickpea flour makes it ideal for extra crispy fried chicken or seafood with a thicker coating. It will stay crunchy longer after frying. Combine chickpea flour with lower protein flours if using for tempura. Avoid chickpea flour for delicate batters.
Almond flour
Almond flour has:
- Protein content: 15-20%
- Starch content: 15%
- Absorbency: low
- Particle size: fine
Almond flour adds great crunch and nutty flavor to fried foods. But the low starch content means it can’t get as crispy on its own. Combine almond flour half and half with all-purpose or rice flour. Or use almond flour just for breading as it contains just enough protein to adhere.
Coconut flour
Coconut flour has:
- Protein content: 18-20%
- Starch content: 30-40%
- Absorbency: very high
- Particle size: fine
The high fiber and absorbency of coconut flour means it soaks up a lot of moisture. This can result in a too dry, dense fried texture. Use coconut flour combined with all-purpose flour at ratio of 1:3. This provides crispness while preventing dryness.
Comparison
Here is a comparison of the protein, starch, and absorbency levels of each flour:
| Flour | Protein | Starch | Absorbency |
|---|---|---|---|
| All-purpose | 10-12% | 73-75% | Moderate |
| Bread | 12-14% | 72-74% | Moderate |
| Cake | 6-8% | 78-80% | High |
| Cornstarch | 0% | 100% | High |
| Rice | 4-7% | 78-80% | High |
| Chickpea | 20-22% | 52-55% | High |
| Almond | 15-20% | 15% | Low |
| Coconut | 18-20% | 30-40% | Very high |
Best flours for frying by food type
Based on their properties, flours perform best for frying certain foods. Here are recommended flours based on the food you want to fry:
Chicken
For fried chicken opt for:
- All-purpose flour – Makes a crispy, seasoned coating
- Bread flour – Keeps chicken extra crunchy
- Chickpea flour – Adheres well for a thicker crust
Tempura
For light tempura batter try:
- All-purpose flour – Classic ingredient in tempura with crispness
- Cake flour – Creates tender yet crispy batter
- Rice flour – Ultrathin crispiness
- Cornstarch – Added crunch factor
Fish
For fish fry use:
- All-purpose flour – Versatile protein for golden crust
- Rice flour – Delicate crunch
- Cornstarch – Soaks up moisture for crisp exterior
Shrimp
For crispy shrimp try coating in:
- Rice flour – Light breading lets shrimp shine
- Chickpea flour – Adheres nicely to shrimp
Conclusion
When selecting a flour for crispy fried foods, consider the protein and starch levels along with how the flour interacts with the ingredient being fried. Flours like all-purpose provide an excellent balance for many fried items. Combine flours like cornstarch or chickpea flour to enhance crispness and texture.
The proper technique is also key for crispy fried foods. Use a thermometer and fry at the right temperature, between 350-375°F. Let items drain on a paper towel-lined plate after frying. Follow recipes specifically developed for frying to achieve the crispiest results. With the right flour and method, you can enjoy perfectly fried foods with a crunchy exterior.