Out of Potato starch, one case
Potato starch substitute for frying: crispy results
5 options, ranked, with the exact amount
Use Cornstarch
Same amount as the potato starch
For frying, the best potato starch substitutes are cornstarch (1:1 ratio), rice flour (1:1 ratio), or all-purpose flour (1:1 ratio). Cornstarch creates the crispiest coating, rice flour works great for Asian-style frying, and all-purpose flour is the most accessible option.
- Best for —
- fried chicken
One casethe full potato starch card
Every option, one card
Ranked| # | Substitute | Instead of potato starch |
|---|---|---|
| 1 | Cornstarchfried chicken | Same amount |
| 2 | Rice flourtempura | Same amount |
| 3 | All-purpose flourfried chicken | Same amount |
| 4 | Tapioca starchgluten-free fried chicken | Same amount |
| 5 | Arrowroot powderdelicate fish | Same amount |
Cornstarch
neutral taste, very crispy texture
Creates an incredibly crispy, golden coating that stays crisp longer than other options
- Best for
- fried chicken, tempura, crispy vegetables, fish and chips, onion rings, fried tofu
Creates the crispiest, most golden coating for fried foods.
Rice flour
neutral taste · light and crispy
Creates light, crispy coating good for Asian-style fried foods and delicate items
- Best for
- tempura, korean fried chicken, spring rolls, fried vegetables, mochi, asian desserts
Good for Asian-style frying, creates light, crispy texture.
All-purpose flour
neutral taste, crispy texture
Readily available option that creates a good crispy coating, though not as crisp as cornstarch
- Best for
- fried chicken, fish and chips, onion rings, fried vegetables, general frying
Most accessible option, creates good crispy coating.
Tapioca starch
neutral taste, chewy-crispy texture
Gluten-free option that creates a unique chewy-crispy texture good for certain applications
- Best for
- gluten-free fried chicken, fried vegetables, tempura, gluten-free coatings
Good for gluten-free frying, creates chewy-crispy texture.
Arrowroot powder
neutral taste · light and delicate
Creates a light, delicate coating good for fragile items that need gentle frying
- Best for
- delicate fish, vegetables, light tempura, gluten-free frying
Good for delicate frying, creates light coating.
How it behaves in this recipe
In frying, potato starch creates a crispy, golden coating that stays crisp longer than many other options. When substituting, consider the type of food you're frying - cornstarch for maximum crispiness, rice flour for Asian-style dishes, and tapioca starch for gluten-free applications with a unique texture.
Tips for substituting potato starch
8 tips- Cornstarch creates the crispiest coating and is good for fried chicken and tempura
- Rice flour is ideal for Asian-style frying and creates a lighter, more delicate crisp
- For extra crispy results, double-coat by dipping in egg wash, then flour, then egg wash again
- Make sure oil is hot enough (350-375°F) before adding coated items to prevent greasy results
- Don't overcrowd the pan - fry in batches to maintain oil temperature
- Drain fried items on paper towels immediately after frying to remove excess oil
- For tempura, use ice-cold water when making the batter for the lightest texture
- Season the flour mixture with salt, pepper, and other spices for extra flavor
Notes on potato starch
- Mix cornstarch with rice flour for a hybrid coating that's both crispy and light
- Add baking powder to your flour mixture for extra lift and crispiness
- Use panko breadcrumbs mixed with starch for extra crunch
- Try potato flour (different from potato starch) for a more authentic potato flavor
Questions
6 questionsWhat's the best substitute for potato starch in fried chicken?
Cornstarch is the best substitute for potato starch in fried chicken. It creates the crispiest, most golden coating that stays crispy longer than other options. Use a 1:1 ratio.
Can I use rice flour instead of potato starch for tempura?
Yes, rice flour is excellent for tempura and creates a light, crispy texture. It's actually preferred in many Asian tempura recipes. Use a 1:1 ratio.
What's the difference between cornstarch and potato starch for frying?
Both create crispy coatings, but cornstarch tends to create a slightly crispier, more golden coating while potato starch creates a slightly more tender crisp. Both work well for frying.
Can I use all-purpose flour instead of potato starch for frying?
Yes, all-purpose flour works well for frying and creates a good crispy coating. It's the most accessible option and works in most frying applications. Use a 1:1 ratio.
What's the best gluten-free substitute for potato starch in frying?
For gluten-free frying, tapioca starch or rice flour work best. Tapioca creates a unique chewy-crispy texture, while rice flour creates a light, crispy coating good for Asian-style frying.
How do I make the crispiest fried coating?
Use cornstarch as your substitute, make sure your oil is hot enough (350-375°F), don't overcrowd the pan, and consider double-coating for extra crispiness. Drain on paper towels immediately after frying.