Fried chicken is a beloved classic dish that is enjoyed all over the world. However, achieving the perfect crispy coating can sometimes be a challenge. One of the most critical factors in creating a crispy coating is the type of flour used. In this article, we will explore the various types of flour used for fried chicken and determine which is the best.
What is The Best Flour To Use For Fried Chicken?
The best flour for fried chicken is all-purpose flour, which has moderate protein and low gluten content because protein helps create a crisp coating on the chicken, while gluten can make the layer tough and chewy. Another option is to combine all-purpose flour and cornstarch, creating an even crispier coating. Some recipes also call for a blend of flours, such as rice flour and cornmeal, to create a unique texture and flavor.
All-Purpose Flour
All-purpose flour is the most commonly used flour for fried chicken. It has a moderate protein and low gluten content, giving it the perfect balance of structure and tenderness. The protein in the flour helps create a crispy coating on the chicken, while the low gluten content prevents the layer from becoming tough and chewy.
Cornstarch
Cornstarch is another popular ingredient for fried chicken. When combined with all-purpose flour, it creates an even crispier coating. Cornstarch is a type of starch that is made from corn kernels. It is an excellent powder that is perfect for creating a light and crispy coating on fried chicken.
Rice Flour
Rice flour is a popular gluten-free alternative to all-purpose flour. It is made from ground rice and has a slightly sweet, nutty flavor. In addition, rice flour creates a light and crispy coating on fried chicken, making it a great choice for those who cannot tolerate gluten.
Cornmeal
Cornmeal is a coarser flour made from ground corn kernels. It is often used with other flour, such as all-purpose flour or rice flour, to create a unique texture and flavor. Cornmeal creates a crunchy, slightly sweet coating that pairs well with fried chicken.
Best Flour for Fried Chicken
So, which flour is the best for fried chicken? While all of the above flours can create a delicious crispy coating on fried chicken, all-purpose flour remains the best option. It has the perfect balance of structure and tenderness, creating a crispy coating that is not too chewy or tough. Adding cornstarch to the mix can increase the crispiness, but it is unnecessary.
Best Flours Recipes for crispy fried chicken
Fried chicken is a popular dish that many people have enjoyed for generations. One key factor that makes fried chicken so delicious is the crispy coating surrounding the tender and juicy meat. The type of flour used in the coating can have a significant impact on the texture and flavor of the chicken. This article will explore seven different flours that can be used for crispy fried chicken.
- All-purpose Flour: All-purpose flour is the most commonly used flour for making fried chicken. It has a moderate amount of protein and gluten, which allows it to create a crispy coating on the chicken. The texture of the chicken will be crisp on the outside and tender on the inside. All-purpose flour is an excellent choice for a classic, straightforward fried chicken recipe.
- All-purpose Flour + Cornstarch (1:1 Ratio): Mixing all-purpose flour with cornstarch in a 1:1 ratio creates an even crispier coating. Cornstarch is a fine powder often used as a thickener in cooking. Combined with all-purpose flour, it creates a light and delicate, incredibly crisp coating. The texture of the chicken will be extra crispy, making it perfect for those who prefer their fried chicken to have a little bit more crunch.
- All-Purpose Flour + Cornmeal or Semolina: Mixing all-purpose flour with cornmeal or semolina creates a crispy and crunchy texture on the chicken. Cornmeal and semolina are coarse and gritty, which adds a layer of texture to the coating. Combining all-purpose flour, cornmeal, or semolina creates a unique surface that is both crispy and crunchy. As a result, the texture of the chicken will be crisp on the outside and crunchy on the inside.
- Rice Flour or Rice Flour + AP Flour (1:1): Rice flour is a gluten-free flour made from finely milled rice. It creates a light and crispy coating on the chicken. Combined with all-purpose flour in a 1:1 ratio, it creates an even crispier texture. As a result, the texture of the chicken will be light and crisp, making it perfect for those who prefer a more lightweight coating.
- Whole Wheat Flour + Cornstarch / Potato Starch in (1:1 Ratio): Whole wheat flour is a healthier alternative to all-purpose flour. It has a nuttier flavor and higher fiber content. Mixing with cornstarch or potato starch in a 1:1 ratio creates a crispy coating on the chicken. As a result, the texture of the chicken will be crisp and have a deeper flavor than just all-purpose flour.
- Whole Wheat Flour + Semolina /Cornmeal: Mixing whole wheat flour with semolina or cornmeal creates a unique texture that is crispy and crunchy. Semolina and cornmeal are coarse and gritty, which adds an extra layer of texture to the coating. As a result, the texture of the chicken will be crispy, crunchy and have a deeper flavor than just all-purpose flour.
- Chickpea Flour: Chickpea flour is a gluten-free flour made from ground chickpeas. It has an earthy flavor and creates a thick coating on the chicken. The texture of the chicken will be crispy on the outside and have a thicker layer than other flours. Chickpea flour is an excellent option for those looking for a gluten-free alternative or wanting a unique flavor.
Fried Chicken recipe example
Here is a recipe for crispy fried chicken that you can try at home:
Ingredients:
- 4-5 lbs chicken pieces (legs, thighs, wings, and breasts)
- 2 cups all-purpose flour
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried thyme
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tsp cayenne pepper (optional)
- 2 cups buttermilk
- Vegetable oil for frying
Instructions:
- In a large mixing bowl, combine the flour, paprika, garlic powder, onion powder, thyme, salt, black pepper, and cayenne pepper (if using). Mix well to combine.
- Pour the buttermilk into a separate bowl.
- Dip each chicken piece into the buttermilk, coat it in the seasoned flour mixture and cover it thoroughly.
- Once all the chicken pieces are coated, set them aside and rest for 10-15 minutes. This will help the coating to adhere better to the chicken.
- Heat about 1 inch of vegetable oil over medium-high heat in a large skillet or Dutch oven until it reaches 350°F.
- Working in batches, carefully place the chicken pieces into the hot oil, being careful not to overcrowd the pan. Fry for 10-12 minutes, flipping the chicken pieces occasionally, until they are golden brown and crispy on both sides.
- Remove the chicken pieces from the oil using a slotted spoon and place them on a wire rack to drain off any excess fat.
- Serve the crispy fried chicken hot with your favorite sides and dipping sauces.
Conclusion
In conclusion, the best flour to use for fried chicken is all-purpose flour. It has a moderate protein content and low gluten content, creating the perfect balance of structure and tenderness. While other flours, such as rice flour and cornmeal, can be combined with all-purpose flour to create a unique texture and flavor, they cannot match the perfect balance of all-purpose flour. So next time you make fried chicken, use all-purpose flour for the perfect crispy coating.
As an avid reader of cookbooks and professional chef blog posts, I will try to create helpful articles.
I enjoy researching different food industry topics such as sustainability in farming practices, health benefits of certain ingredients, food marketing tactics used by large companies, etc. This helps him stay informed on the latest nutrition news and develop a deeper understanding of how our food choices can directly impact our overall health and well-being.
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