Fried chicken is a delicious and popular dish enjoyed around the world. The key to great fried chicken is a crispy, crunchy exterior coating surrounding tender, juicy meat. While there are many variations, fried chicken is traditionally coated in seasoned flour before being fried. This helps create that signature crispy crust. But does the type of flour matter when it comes to making fried chicken? Specifically, is wheat flour a good choice for fried chicken coating?
The Benefits of Using Wheat Flour
Wheat flour offers some potential benefits when used to coat fried chicken:
- Crispiness – Wheat flour contains gluten, a protein that helps baked goods maintain their shape and structure. This can translate to a crisper, crunchier fried chicken coating.
- Browning – The proteins in wheat flour promote browning or the Maillard reaction. This adds both flavor and visual appeal to fried chicken.
- Adhesion – Wheat flour has slightly sticky properties that help the coating adhere tightly to the chicken.
- Texture – Wheat flour delivers a smooth, tender texture in the crispy coating.
- Flavor – Wheat lends a mild, neutral flavor that highlights seasoning and the chicken flavor.
- Availability – Wheat flour is readily accessible and budget-friendly.
The gluten content of wheat flour is especially valuable. When mixed with liquid ingredients like buttermilk or eggs and fried, the gluten sets and becomes crisp. The browning capabilities also help the coating achieve that ideal golden brown exterior.
Potential Drawbacks of Wheat Flour
However, there are a few potential cons associated with using wheat flour for fried chicken:
- Gluten content – Some people need to avoid gluten for health/medical reasons.
- Flavor – Wheat flour has a more neutral flavor compared to options like cornmeal.
- Texture – Other flours may potentially deliver an even crunchier texture.
- Moisture absorption – Wheat flour is more prone to absorbing oil during frying compared to some alternatives.
The relatively high gluten content of wheat flour is great for structure and crispiness, but inappropriate for anyone following a gluten-free diet. The somewhat neutral flavor profile also means wheat flour relies more on seasoning for flavoring. Meanwhile, the propensity for wheat flour to soak up oil can result in a greasier finished product.
How Wheat Flour Compares to Other Common Options
There are several other flours and starches used for making fried chicken. Here’s an overview of how wheat flour stacks up against some popular alternatives:
Cornmeal
Cornmeal is made by grinding dried corn into a coarse, sandy flour. It offers some advantages over wheat flour:
- Crunchier, more irregular texture
- Rich corn flavor
- Less oil absorption during frying
However, cornmeal lacks the gluten needed to help the coating crisp and brown. Using just cornmeal can result in a crumbly or gritty texture.
Rice Flour
Rice flour is milled from ground rice. Compared to wheat flour, it has some pros and cons:
- Gluten-free
- Crisp, light texture
- Less oil absorption
- More neutral in flavor
- Less browning capability
- Prone to clumping when fried
Rice flour makes a nice gluten-free substitute, but lacks the browning and crisping power of wheat flour. It also can clump into thick patches when fried.
Potato Starch/Flour
This very fine, powdery flour is derived from potatoes. Here’s how it differs from wheat flour:
- Gluten-free
- Ultra-crisp, crunchy texture
- Neutral flavor
- Less moisture absorption when fried
- Provides less adhering power
- Minimal browning capabilities
Potato starch offers unmatched crispness in the coating, but doesn’t promote browning or help the coating stick to the chicken as well.
Cornstarch
Cornstarch is a very fine powder extracted from corn kernels. Here are its characteristics:
- Gluten-free
- Ultra-crisp, delicate texture
- Blond color with little browning
- Very lightweight, almost fluffy feel
- Absorb less oil than wheat flour
Cornstarch can provide an extra crispy, almost tempura-like coating. But it lacks the hearty texture, browning, and gluten of wheat flour.
| Flour/Starch | Texture | Flavor | Gluten | Oil Absorption | Adhesion | Browning |
|---|---|---|---|---|---|---|
| Wheat Flour | Smooth, tender | Neutral | Contains gluten | Moderate | Good | Promotes browning |
| Cornmeal | Gritty, irregular | Corn flavor | Gluten-free | Minimal | Fair | Moderate |
| Rice Flour | Crisp, light | Neutral | Gluten-free | Minimal | Moderate | Minimal |
| Potato Starch | Ultra-crisp | Neutral | Gluten-free | Minimal | Fair | Minimal |
| Cornstarch | Ultra-crisp | Neutral | Gluten-free | Minimal | Moderate | Minimal |
As shown in the table, wheat flour stands out for its tender, smooth texture, browning abilities, and moderate oil absorption. It does contain gluten though, so is not suitable for gluten-free diets.
Best Practices for Using Wheat Flour
To maximize the benefits of wheat flour, follow these tips:
- Use a blend – Combine with cornmeal, potato or rice flour for texture and flavor.
- Season well – Wheat flour benefits from added seasoning for flavor.
- Rest the flour – Let sit 20-30 minutes once mixed with wet ingredients for best adhesion.
- Double dip – Dredge chicken twice in flour mixture for extra crispy coating.
- Fry carefully – Don’t overcrowd the pan and fry at 325-350°F for ideal crispness.
Blending wheat flour with cornmeal or other gluten-free flours balances out the different strengths and weaknesses of each component. Letting the flour mixture sit before dredging also allows the gluten to relax and achieve better adhesion. Finally, double dipping and frying at the right temperature ensures maximum crispness.
Recipe Recommendations
Here are some delicious fried chicken recipes that use wheat flour:
Classic Buttermilk Fried Chicken
This traditional recipe uses a simple blend of wheat flour, salt, and pepper for coating. The buttermilk marinade keeps the chicken juicy and tender. Allowing the dredged chicken to rest for 20 minutes helps the coating adhere evenly.
Crunchy Oven-Fried Chicken
This healthier oven-fried version uses panko breadcrumbs blended with wheat flour to achieve crispness without deep-frying. Brining the chicken keeps it seasoned and moist when baked.
Spicy Fried Chicken
Spice up your fried chicken with this recipe featuring cayenne, paprika, garlic powder, and black pepper blended into the flour. The spicy coating caramelizes into an extra crunchy crust.
Buttermilk Ranch Fried Chicken
Inject even more flavor into the batter with this recipe using ranch seasoning and dried herbs in the flour mixture. The creamy buttermilk ranch flavor shines through while keeping the chicken juicy.
Crispy Thai Chicken
For a Thai twist, this recipe adds lemongrass, ginger, garlic, coriander, and chilies to the flour coating. The exotic blend of flavors gives a flavorful crispy exterior.
Conclusion
Wheat flour has several characteristics that make it a good choice as a coating for fried chicken. The gluten content promotes crisping and browning to help achieve that ideal crunchy texture and golden exterior. Wheat flour also delivers smooth texture and neutral flavor that highlights the chicken and seasoning. However, the gluten means it is unsuitable for gluten-free diets. Wheat flour absorbs a moderate amount of oil during frying as well. Overall, wheat flour makes a solid base coating for fried chicken, especially when blended with other flours and starches to balance out its weaknesses. Follow proper technique when using wheat flour, such as double-dredging and proper frying temperature, to maximize its benefits. With the right practices and recipe, wheat flour can be used to make irresistibly crunchy fried chicken that keeps diners coming back for more.