Out of Potato starch, one case
Potato starch substitute for frying chicken
5 options, ranked, with the exact amount
Use Cornstarch
Same amount as the potato starch
For fried chicken, 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 crispest coating, rice flour works great for Asian-style fried chicken, and all-purpose flour is the most accessible option.
- Best for —
- classic fried chicken
One casethe full potato starch card
Every option, one card
Ranked| # | Substitute | Instead of potato starch |
|---|---|---|
| 1 | Cornstarchclassic fried chicken | Same amount |
| 2 | Rice flourkorean fried chicken | Same amount |
| 3 | All-purpose flourclassic fried chicken | Same amount |
| 4 | Tapioca starchgluten-free fried chicken | Same amount |
| 5 | Arrowroot powderdelicate chicken pieces | Same amount |
Cornstarch
neutral taste · very crispy and golden
Creates an incredibly crispy, golden coating that stays crisp longer and provides the best texture for fried chicken
- Best for
- classic fried chicken, crispy chicken tenders, chicken wings, chicken nuggets, southern fried chicken
Creates the crispest, most golden coating for fried chicken.
Rice flour
neutral taste · light and crispy
Creates light, crispy coating good for Asian-style fried chicken with a delicate, airy texture
- Best for
- korean fried chicken, japanese karaage, chicken katsu, asian-style wings, tempura chicken
Good for Asian-style fried chicken and lighter 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
- classic fried chicken, chicken tenders, chicken wings, general fried chicken
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 gluten-free fried chicken
- Best for
- gluten-free fried chicken, chicken tenders, chicken wings, gluten-free coatings
Good for gluten-free fried chicken, creates chewy-crispy texture.
Arrowroot powder
neutral taste · light and delicate
Creates a light, delicate coating good for smaller chicken pieces that need gentle frying
- Best for
- delicate chicken pieces, chicken tenders, light tempura chicken, gluten-free fried chicken
Good for delicate fried chicken, creates light coating.
How it behaves in this recipe
For fried chicken, potato starch creates a crispy, golden coating that stays crisp longer than many other options. When substituting, consider the style of fried chicken you're making - cornstarch for classic American-style, rice flour for Asian-style, and tapioca starch for gluten-free applications.
Tips for substituting potato starch
8 tips- Cornstarch creates the crispest coating and is good for classic fried chicken
- Rice flour is ideal for Asian-style fried chicken 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 chicken to prevent greasy results
- Don't overcrowd the pan - fry chicken in batches to maintain oil temperature
- Drain fried chicken on paper towels immediately after frying to remove excess oil
- Season the flour mixture with salt, pepper, paprika, and other spices for extra flavor
- For extra crispy skin, let the chicken rest in the flour mixture for 10-15 minutes before frying
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 crispest, 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 Korean fried chicken?
Yes, rice flour is excellent for Korean fried chicken and creates the light, crispy texture that's characteristic of this style. It's actually preferred in many Asian fried chicken recipes.
What's the difference between cornstarch and potato starch for fried chicken?
Both create crispy coatings, but cornstarch tends to create a slightly crispier, more golden coating while potato starch creates a slightly more tender crisp. Cornstarch is also more readily available.
Can I use all-purpose flour instead of potato starch for fried chicken?
Yes, all-purpose flour works well for fried chicken and creates a good crispy coating. It's the most accessible option and works in most fried chicken recipes. Use a 1:1 ratio.
What's the best gluten-free substitute for potato starch in fried chicken?
For gluten-free fried chicken, 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 crispest fried chicken 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.