The best cornstarch substitute for frying

Have you ever thought about what would be the best alternative to cornstarch for frying chicken?

The best substitute for cornstarch is potato starch. It has just the right structure to provide the crunchy, stiff coating that cornstarch provides. Plus, it doesn’t taste distinct and is gluten-free, like cornstarch. Potato starch can be heated to high temperatures and does not burn, making it perfect for frying foods. 

Read on to learn more about why potato starch is the best alternative to cornstarch and what other options you can choose from.

What is cornstarch?

Cornstarch is a starch derived from corn kernels. It is an ingredient widely used in the kitchen.

You can find cornstarch in the ingredient list of soups and sauces, where it is used as a thickening ingredient.

One of the most popular uses for cornstarch is in frying . Due to its unique consistency, cornstarch makes a crispy coating for anything you’re frying, from chicken wings to onion rings.

Since cornstarch is mostly starch, it contains a lot of calories and carbohydrates. In terms of nutritional value, you can’t expect much from it.

One cup of cornstarch (128 g) contains 488 calories. It contains 0.1 g of fat and 117 g of carbohydrates, and 0.3 g of protein.

As for minerals, a cup of cornstarch has 11.5 mg of sodium, 3.8 mg of potassium, and iron (3% of the daily value).

Foods made with cornstarch are not recommended for people who have problems with blood sugar and cholesterol levels.

Why does cornstarch get crunchy when frying?

Some people argue that foods fried with cornstarch are crunchier. But why is it so?

We can fry the dipped foods in a layer or we can omit it and put, for example, chicken wings with the skin, directly in the oil.

The chicken will still be crispy and have some crunch to it, but there’s something magical about using a cornstarch coating: a shiny, golden outer layer that protects the delicate meat while keeping it juicy and delicious.

Thus, frying with a layer of cornstarch is a more delicate way of frying food, as it helps maintain the qualities of what is underneath. 

But what is the science that makes the cornstarch coating so crunchy?

When starch is mixed with a liquid to make the coating, its granules absorb the water content and swell when touching the hot oil. The same is true when the starch is applied directly to a moist surface of the food.

The moistened corn starch particles separate from each other. The water in the pellets evaporates quickly when heat is applied. At that time, the starch particles are no longer moving. They lock in place and form a crunchy crust that covers the food.

The consistency of the coating depends on the molecular structure of the starch. There are two types of molecules in starches, including that from corn: amylose and amylopectin .  Depending on the origin of the starch, the ratio between these two molecules is different.

The amylose and amylopectin “work together” to form the crispy coating. However, the amount of crunch you will experience when biting into a fried food depends on the amount of amylose in the starch used for the coating.

Cornstarch is considered one of the best starches for frying, as it is up to 28% amylose.

Potato starch: The best substitute for cornstarch

Although there are many substitutes for cornstarch, not all of them work well for frying foods. Being similar to cornstarch in many ways, potato starch is the best alternative to cornstarch.

What is potato starch?

Potato starch is obtained from the roots of the potato plant.  The potatoes are mashed so that the starch granules are separated from the cells. The starch grains are then dried to obtain the final product: potato starch.

Potato starch granules have a slightly rounded oval shape and are larger than other starch varieties.

A cup of potato starch is quite caloric: 571 calories in 160 g of starch. One cup of potato starch also contains 11 g of protein, 133 g of carbohydrates, and 0.5 g of total fat.

Compared to corn starch, potato starch has a higher nutritional value . One cup of potato starch contains 88 mg of sodium and 1601 mg of potassium.

Potato starch contains calcium, vitamin C, iron, magnesium and is rich in vitamin B-6 (60% of the daily value).

Why is it the best substitute for cornstarch?

Using cornstarch is a good way to get a crispy coating while protecting the meat and keeping it juicy on the inside. As we have already said, the reason is the high amylose content of cornstarch granules.

When searching for the best cornstarch substitute, it is essential to keep in mind that we need to find an alternative that comes as close to the molecular structure of cornstarch as possible.

In this way, it is possible to achieve the same effect as with cornstarch.

1. Amylose content

Potato starch, compared to other starch varieties, has a higher amylose content - 20-22%.

With its higher amylose content, potato starch can easily compete with cornstarch in creating the crumbly coating on fried foods. 

Aside from the high amylose content of potato starch, there are multiple other reasons why it is the best substitute for cornstarch for frying.

2. Potato starch is gluten-free

Potato starch, like cornstarch, does not contain gluten. This makes it a good alternative for people who use cornstarch for frying as a gluten-free coating.

Coatings with gluten-free starches are lighter, as gluten attracts both moisture and fat. With potato starch and cornstarch, the coating is light and crunchy, as opposed to being too oily and heavy when made with high-gluten ingredients.

3. There are no problems with the ratio

You may be intimidated by the idea of substituting one ingredient for another, as it often involves changes in the amount you use.

Luckily , the ratio between cornstarch and potato starch is 1:1 , making it easier than ever to alternate between the two.

4. Neutral taste

Some call it bland, we call it neutral . Potato starch does not have a strong flavor, which makes it a good alternative to cornstarch.

The latter, despite being derived from corn kernels, does not have much flavor.

Therefore, the potato starch will not interfere much with the taste of the fried food, but will only give it a crunchy coating.

5. Resistance to high temperatures

Although it is not recommended to cook potato starch for a long time, it can be cooked at high temperatures with great results. 

This is another reason why potato starch makes a good frying coating.

corn starch vs. Potato starch: are they always interchangeable?

The main difference between cornstarch and potato starch is the way they are made. The former is derived from the corn kernel, making it a grain starch, while the latter is a root starch.

In addition to being interchangeable in frying foods, cornstarch and potato starch can be used as a thickening ingredient in soups and sauces.  However, there are certain rules in the use of these starches.

As potato starch is not suitable for long cooking processes compared to corn starch, it should be added to the dish towards the end of the cooking time.

Cornstarch, on the other hand, must be cooked for a longer time to avoid the calcareous taste that it can give to the dish. 

2 Other substitutes for cornstarch for frying

There are several substitutes for cornstarch when it comes to thickening soups or sauces and baking cookies or cakes. However, when it comes to choosing a substitute for deep-frying, the list of alternatives narrows.

1. All Purpose Flour

All purpose flour is one of the most popular toppings used by home cooks as it is always on hand.

This flour is a mixture of two types of wheat: soft and hard . Therefore, it is not a gluten-free option and cannot replace cornstarch from that aspect.

However, if you don’t mind a small amount of gluten in your food, all-purpose flour is a good choice. Since it doesn’t have a strong flavor, it serves as a blank canvas and you can add different spices to achieve the desired flavor.

If you substitute the corn starch for the universal flour, you should use 2 times more flour . Since the latter contains less starch, much more is needed to achieve the desired consistency when mixed with a liquid.

So, if the recipe calls for 1 cup of cornstarch, you’ll need to add 2 (or more) cups of flour.

2. Rice flour

Rice flour is much lighter than regular flour and can make a lighter, crispier topping than other cornmeal substitutes.

Rice flour has less starch content and twice the amount of cornstarch is needed in a recipe. 

Another point that makes rice flour a great alternative to cornstarch is that it is made only from rice and is therefore gluten-free.