Potato Starch Substitute for Frying Chicken Guide
Find the best substitutes for potato starch in fried chicken. Complete guide with cornstarch, rice flour, and other alternatives for the crispiest, most golden fried chicken coating.
Quick Answer
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 Substitutes
Cornstarch
1:1Creates an incredibly crispy, golden coating that stays crisp longer and provides the best texture for fried chicken
Best for:
Creates the crispest, most golden coating for fried chicken
Rice Flour
1:1Creates light, crispy coating perfect for Asian-style fried chicken with a delicate, airy texture
Best for:
Perfect for Asian-style fried chicken and lighter 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 gluten-free fried chicken
Best for:
Good for gluten-free fried chicken, creates chewy-crispy texture
Arrowroot Powder
1:1Creates a light, delicate coating perfect for smaller chicken pieces that need gentle frying
Best for:
Good for delicate fried chicken, creates light coating
Cooking Tips
- 💡Cornstarch creates the crispest coating and is perfect 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
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 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 perfect 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.
Summary
Find the best substitutes for potato starch in fried chicken. Complete guide with cornstarch, rice flour, and other alternatives for the crispest, most golden fried chicken coating.