Out of Flour, one case
Flour substitutes for frying: crispy results
5 options, ranked, with the exact amount
Use Cornstarch
Same amount as the flour
The best flour substitutes for frying are cornstarch (1:1 ratio), rice flour (1:1 ratio), tapioca flour (1:1 ratio), potato starch (1:1 ratio), or almond flour (1:1 ratio). These create crispy, golden coatings good for fried chicken, fish, and vegetables.
- Best for —
- fried chicken
One casethe full flour card
Every option, one card
Ranked| # | Substitute | Instead of flour |
|---|---|---|
| 1 | Cornstarchfried chicken | Same amount |
| 2 | Rice flourfried chicken | Same amount |
| 3 | Tapioca flourfried chicken | Same amount |
| 4 | Potato starchfried chicken | Same amount |
| 5 | Almond flourketo frying | Same amount |
Cornstarch
neutral taste · very crispy, golden
Starch from corn, excellent for crispy coatings
- Best for
- fried chicken, fish, vegetables, tempura, general frying
Creates very crispy, golden coating, most widely available.
Rice flour
neutral taste · light, crispy
Ground rice with neutral flavor and good binding
- Best for
- fried chicken, fish, vegetables, tempura, gluten-free
Creates light, crispy coating, naturally gluten-free.
Tapioca flour
neutral taste · chewy, crispy
Starch from cassava root, great for binding and crispiness
- Best for
- fried chicken, fish, vegetables, gluten-free frying
Creates chewy, crispy coating, naturally gluten-free.
Potato starch
neutral taste · light, crispy
Starch from potatoes, good for crispy coatings
- Best for
- fried chicken, fish, vegetables, tempura
Creates light, crispy coating, naturally gluten-free.
Almond flour
nutty, slightly sweet
Ground almonds with high protein and healthy fats
- Best for
- keto frying, chicken, fish, vegetables, low-carb
- Texture
- dense, crispy
High in protein and healthy fats, naturally gluten-free.
How it behaves in this recipe
For frying, you want flours that create crispy, golden coatings. Cornstarch and rice flour are best for crispiness, while almond flour works for keto diets. Always ensure the oil is at the right temperature for best results.
Tips for substituting flour
8 tips- For the crispiest results, use cornstarch or rice flour
- For gluten-free frying, rice flour or tapioca flour work best
- For keto frying, almond flour is the best option
- Mix flour substitute with seasonings before coating food
- For extra crispiness, double-coat by dipping in egg then flour again
- Let coated food rest for 10-15 minutes before frying for better adhesion
- Fry at the right temperature (350-375°F) for golden, crispy results
- Drain fried food on paper towels to remove excess oil
Notes on flour
- Arrowroot powder for clear, crispy coating
- Chickpea flour for protein and fiber
- Cassava flour for grain-free option
- Sorghum flour for gluten-free frying
- Millet flour for mild flavor
Questions
5 questionsWhat is the best flour substitute for frying?
The best substitute is cornstarch (1:1 ratio) for the crispiest results. Rice flour (1:1 ratio) is also excellent and naturally gluten-free.
Can I use cornstarch instead of flour for frying?
Yes, cornstarch is excellent for frying and creates a very crispy, golden coating. Use in a 1:1 ratio as a substitute for flour.
What can I use instead of flour for gluten-free frying?
Use rice flour, tapioca flour, or potato starch in a 1:1 ratio. All are naturally gluten-free and create crispy, golden coatings.
Is there a keto flour substitute for frying?
Yes, almond flour (1:1 ratio) is the best keto flour substitute for frying. It's low-carb and creates a crispy, golden coating.
What's the difference between flour and cornstarch for frying?
Cornstarch creates a crispier, more golden coating than flour. It's also naturally gluten-free and works well for most frying applications.