Did You Know You Can Use All Purpose Flour To Fry Chicken? Here’s How!

Frying chicken is an art form that requires precision and the right ingredients. One crucial element is the flour used for coating. While all-purpose flour is a kitchen staple, many wonder if it’s suitable for frying chicken. In this comprehensive guide, we’ll dive into the details of using all-purpose flour to fry chicken, exploring its benefits, limitations, and techniques to achieve crispy, golden-brown perfection.

Understanding All-Purpose Flour:

All-purpose flour, a versatile ingredient in baking and cooking, is made from a blend of hard and soft wheat. Its moderate protein content makes it suitable for a wide range of applications, including breading and frying.

Benefits of Using All-Purpose Flour for Frying Chicken:

• Availability: All-purpose flour is readily available in most grocery stores, making it a convenient choice.
• Cost-effective: Compared to specialized flours, all-purpose flour is generally more affordable.
• Versatile: It can be used for various fried dishes, including chicken, fish, and vegetables.

Limitations of Using All-Purpose Flour for Frying Chicken:

• Lower Gluten Content: All-purpose flour has a lower gluten content than bread flour or high-gluten flour. Gluten helps create a crispy crust, so using all-purpose flour alone may result in a less crispy coating.
• Higher Absorption: All-purpose flour absorbs more moisture than other flours, which can make the coating soggy if not handled properly.

Techniques for Crispy Perfection:

To overcome the limitations of all-purpose flour, consider these techniques:

• Double-coating: Apply a second layer of flour after the first to create a thicker, crispier crust.
• Seasoning the flour: Add spices and herbs to the flour mixture for extra flavor.
• Using buttermilk: Buttermilk tenderizes the chicken and helps the flour adhere better.
• Double-frying: Fry the chicken twice to achieve maximum crispiness.

Achieving the Perfect Coating:

1. Prepare the chicken: Pat the chicken dry and season it with salt and pepper.
2. Create the buttermilk mixture: Combine buttermilk, spices, and herbs in a large bowl.
3. Dredge the chicken: Dip the chicken into the buttermilk mixture, then coat it evenly with seasoned all-purpose flour.
4. Double-coat (optional): Repeat steps 3 and 4 to create a thicker coating.
5. Fry the chicken: Heat oil in a deep fryer or skillet to 350°F. Fry the chicken for 8-12 minutes or until golden brown and cooked through.
6. Double-fry (optional): Let the chicken cool slightly, then fry it again for 2-3 minutes for extra crispiness.

Tips for Avoiding Soggy Chicken:

• Use cold buttermilk: Cold buttermilk helps the flour adhere better and prevents sogginess.
• Shake off excess buttermilk: Before coating the chicken with flour, shake off any excess buttermilk to reduce moisture.
• Fry the chicken in hot oil: Use oil that is at the correct temperature to create a quick, crisp crust.
• Drain the chicken thoroughly: After frying, drain the chicken on paper towels to remove excess oil.

Alternative Flours for Frying Chicken:

While all-purpose flour can be used for frying chicken, other flours may provide different results:

• Bread flour: With a higher gluten content, bread flour creates a crispier crust.
• High-gluten flour: The highest gluten content among flours, high-gluten flour produces the crispiest coating.
• Cornstarch: Cornstarch can be added to all-purpose flour to enhance crispiness.

Conclusion:

Using all-purpose flour to fry chicken is a viable option, especially with the right techniques. By double-coating, seasoning the flour, and using buttermilk, you can achieve a crispy, golden-brown crust. However, for the ultimate crispiness, consider using bread flour or high-gluten flour. Remember to fry the chicken in hot oil and drain it thoroughly to avoid sogginess.

FAQ:

1. Can I use cake flour to fry chicken?

No, cake flour has a low protein content and will not create a crispy crust.

2. How long should I fry chicken in all-purpose flour?

Fry the chicken for 8-12 minutes or until golden brown and cooked through.

3. Can I use cornstarch instead of all-purpose flour?

Yes, but cornstarch on its own will not create a crispy crust. Mix it with all-purpose flour for a crispier coating.

4. Why is my fried chicken soggy?

Soggy chicken can be caused by using too much buttermilk, not draining the chicken properly after frying, or using oil that is not hot enough.

5. How do I make the crispiest fried chicken?

For the crispiest fried chicken, use bread flour or high-gluten flour, double-coat the chicken, and fry it twice.