Which is a better flour type to use for fried chicken?!


Question: Corn flour or plain flour, and why?

What other types of flour is good, and what good recipes for fried chicken are there, regardless of using flour or not?


Answers: Corn flour or plain flour, and why?

What other types of flour is good, and what good recipes for fried chicken are there, regardless of using flour or not?

Depends, but generally plain flour is used for most fried stuff. Corn starch/flour makes it a little crispier. It all comes down to preferences.

Try corn meal.

What flour type you use depends upon what kind of taste you want from your chicken. Corn meal will provide you a crispier crust, while white flour will provide you a more pot liquor for gravy. No matter which type of flour you use dipping your chicken in beaten eggs before flouring will provide for better adhesion of the flour.

The best recipes depends upon your taste preference. Any spice can be added to your flour mixture from pepper and salt to crust red pepper flakes. Oregano and rosemary make for a good Italian flavored fried chicken with marinara sauce.

Well, here in the south we always use plain all purpose flour. I have tried other types but none work so well. Whole wheat makes a heavy crust that I found unpalatable. Corn flour to me made the chicken have a pronounced corny taste, not unlike fish fried in corn flour.
Try this-
marinate your chicken in buttermilk for 1 to 2 hours in the fridge, then put season flour in a large Ziploc and shake chicken in it 'til coated. Fry in vegetable oil at 350 degrees til internal temp reaches 160 -165 degrees.
The buttermilk gives the chicken a great flavor, and helps with crust browning.

Enjoy....

Try using a combo of bread crumbs and seasoned crushed pecans. Also I prefer using an egg wash as opposed to buttermilk because the crumbs tend to stick better and the taste is amazing!

I actually prefer whole wheat flour, though it'll definitely give the chicken a different taste. But I don't fry with flour at all anymore. I make oven-fried chicken now! Just get a box of seasoned bread crumbs or a mix (Oven-Fry works fine) and dip the pieces (boneless, skinless is the easiest to make) in a lightly beaten egg. Drip off the excess and roll them in the crumbs, then bake for 40 minutes at 450. It's really great and you can vary the recipe (omit the eggs for lower cholesterol, etc).

Hope this helps!

my grandmother used to whip a couple of eggs & a little milk. she would rinse and dry her quarters with clean paper towels,dip them in the egg/milk mixture, then roll them in well crushed kellogg's corn flakes(seasoned,of course)...they were AWESOME!!!!

all purpose flour is the best too fry with as it wont burn as easily and stays on better than the others...

I prefer cornstarch, it's lighter

I have always used white flour with an egg wash.I add bread crumbs and pepper to the flour.I also double dip the egg and flour mixture and it gives me a much better crunch.

I also take a whole clove of garlic and cut off the top and put if face down in the oil to spread like garlic spread on rolls or mix with mashed potatoes...yum!





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