Rice flour gives fried chicken a crispier crust
Although fried chicken seems simple, rice flour absorbs less oil than most and leaves a light and crispy coating.
Fried chicken consists of breaded pieces, with or without the bone, that are fried until crispy on the outside and tender on the inside. Besides carefully controlling the oil and every detail of the process, there are methods to improve it, such as marinating the chicken in pickle juice or buttermilk. Most focus on tenderizing the meat, but the breading itself can also be improved.
There are alternatives to regular flour, such as Wondra flour, with its exclusive formula, which Jacques Pépin uses for his extra-crispy fried chicken. Rice flour, however, is a very interesting option: it absorbs less oil than most flours, resulting in crispy chicken without lumps or a soggy texture. Its breading is also perfectly light.
The use of rice flour is not new. It's frequently used in Korean fried chicken, known for its thin, light coating and juicy interior. Some restaurants, like Burger King, also use it in their French fries to achieve a crispier texture. Because it absorbs less oil, it can be a healthier option, and being completely gluten-free makes it suitable for those who restrict gluten in their diet.
For even crispier chicken, you can add cornstarch to the flour mixture, which helps the breading become crunchy and adhere better. Alternatively, you can mix the cornstarch with the marinade or coat the chicken in cornstarch before dipping it in the batter.
It's also best not to add the chicken to the oil too soon. If the oil is too cold, the chicken will absorb more moisture and become heavy and mushy.
