Best Flour To Make Fried Chicken More Crispy And Longer

JAKARTA - Fried chicken flour is one of the foods that are liked by all people. This is because of the crispy or susceptibility of the outside of fried chicken flour that makes many people addicted.

Not only that, fried chicken flour is also a food that can be made easily at home. However, it should be noted that the selection of flour greatly affects the level of susceptibility.

Quoted from Takeout, on Wednesday, August 27, 2025, to make fried chicken more crispy in flour, it is better to use rice flour instead of flour. Rice flour has a neutral taste and a finer texture.

With this, rice flour can produce better susceptibility, thinner layers but super crispy, and absorb less oil than flour.

"I recommend the use of rice flour, because it absorbs less oil than ordinary flour, which helps keep chickens light and crispy last longer," said executive chef at COQODAQ, SK Kim.

Fried chicken with a layer of rice flour can also remain persistent even after being smeared with sauce. This is because rice flour is not easy to absorb water from the sauce.

To fry chicken with rice flour, just use the 1:1 ratio. Rice flour does not need to be added with starch or other flour, because it already has its own light susceptibility.

When frying, you can use oil with high smoke points, such as canola oil or vegetable oil. The ideal oil temperature for frying flour chicken is 121 degrees Celsius.

The pan panjang of frying, the balance of flour, and the overall technique all play a role in preventing wet and helping the final goal, making fried chicken most crunchy and delicious, continued Kim.

Either use a frying pan, teflon, or pot, make sure not to fill it too full, so that each chicken cut has room to mature evenly and perfectly.