Making fried chicken will always be a delicious way to make anyone hungry. The chicken skin is made even tastier and more appetizing with its crispy breading and the chicken meat hiding behind it is succulent and perfectly juicy, especially when it comes straight from the fryer.
All-purpose flour is becoming a hard-to-find ingredient during this new normal. If you are finding it hard to source or just conserving your stash for your baking or any other flour-related needs, you can use an alternative flour instead for your fried chicken.
One ingredient you can add to your fried chicken flour mix or even use as a substitute for all-purpose flour is cornstarch. Cornstarch is a fast-acting ingredient that Asians love to use in their cooking. In fact, it's an essential ingredient in Chinese cooking. From frying to making thick and luscious soups, cornstarch plays a part in the overall process of making many of their dishes.
Did you know that the Chines use cornstarch for crispy fried food? In fact, it's not just them who do it. Even the Japanese and Koreans use cornstarch, not flour, to dredge their fried chicken.
Cornstarch is almost pure starch. It is why cornstarch is a great substitute for potato starch and vice versa. Being a starch means that there is no gluten in the ingredient, unlike in all-purpose flour, which can interfere with both the crispnessand the browning of your fried chicken when it's added to hot oil.
When using cornstarch, you will not only get a super crisp coating, but you will also get a more golden brown color faster that is super light. That's because cornstarch will coat your food in a thinner layer than flour. This is a good thing, especially if you want to taste the chicken more than you do the different spices and seasonings that are added to the flour that many fried chicken recipes call for.
Want to try using cornstarch in your fried chicken recipe, too? How to do it: just substitute half the all-purpose flour with cornstarch.