Substitute for Cornstarch in Fried Chicken: Extra-Crispy Coatings
When making fried chicken coating, the best substitute for cornstarch is Potato Starch. Potato starch creates the crispiest coating of all starches. Korean fried chicken (known for its incredible crunch) uses potato starch. It stays crispy even longer than cornstarch coating. Cornstarch in fried chicken coating creates an ultra-crispy, shattering crust. It absorbs less oil than flour, resulting in a lighter, crunchier coating. Many restaurants mix cornstarch with flour for the crispiest results.
Best Substitute
Potato Starch
Same amount as cornstarch
Potato starch creates the crispiest coating of all starches. Korean fried chicken (known for its incredible crunch) uses potato starch. It stays crispy even longer than cornstarch coating.
What else can I use instead of cornstarch in fried chicken coating?
Rice Flour
Same amount as cornstarch
Creates a very crispy, delicate coating. Common in tempura and Asian fried chicken. Lighter and crunchier than wheat flour.
Tapioca Starch
Same amount as cornstarch
Creates a crispy, slightly chewy coating. Used in Taiwanese fried chicken. Good crunch that lasts.
All-Purpose Flour
Same amount as cornstarch (or mix 50/50 with remaining cornstarch)
Creates a thicker, more traditional coating. Not as crispy as starch-based coatings but adds more flavor. Season well.
Frequently Asked Questions
What can I use instead of cornstarch for crispy fried chicken?
Potato starch creates the crispiest coating of all starches. It is the secret to Korean fried chicken's incredible crunch. Rice flour creates a lighter, more delicate crispy coating similar to tempura.
Is cornstarch or flour better for fried chicken?
Cornstarch creates a crispier, lighter coating that absorbs less oil. Flour creates a thicker, more flavorful coating. The best coating uses both: a 50/50 mix of cornstarch and flour gives you crunch and flavor.