Potato Starch Substitute for Frying: for Crispy Results
Find the best substitutes for potato starch in frying. Complete guide with cornstarch, rice flour, and other alternatives for crispy fried foods and perfect coatings.
Quick Answer
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 Substitutes
Cornstarch
1:1Creates an incredibly crispy, golden coating that stays crisp longer than other options
Best for:
Creates the crispiest, most golden coating for fried foods
Rice Flour
1:1Creates light, crispy coating perfect for Asian-style fried foods and delicate items
Best for:
Perfect for Asian-style frying, creates light, crispy texture
All-Purpose Flour
1:1Readily available option that creates a good crispy coating, though not as crisp as cornstarch
Best for:
Most accessible option, creates good crispy coating
Tapioca Starch
1:1Gluten-free option that creates a unique chewy-crispy texture perfect for certain applications
Best for:
Good for gluten-free frying, creates chewy-crispy texture
Arrowroot Powder
1:1Creates a light, delicate coating perfect for fragile items that need gentle frying
Best for:
Good for delicate frying, creates light coating
Cooking Tips
- 💡Cornstarch creates the crispiest coating and is perfect 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
Frequently Asked Questions
What'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 perfect 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.
Summary
Find the best substitutes for potato starch in frying. Complete guide with cornstarch, rice flour, and other alternatives for crispy fried chicken, tempura, and perfect fried coatings.