11 Pantry Staples That Help Make Fried Chicken Crispy

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Are we obsessed about making (and eating) fried chicken? Possibly, but we would rather claim to be passionate about the subject. We have, after all, gone state by state to find the best fried chicken joints and tried all manner of methods to make the meat juicier, like using evaporated milk in the marinade. Finding creative, inspirational ways to turn a homemade fave into peak eating is a mission we're happy to be a part of. The latest stage in our journey examines how to get the crispiest possible fried chicken.

Now, a lot of home cooks know that technique is important (even small steps like drying the chicken can help the breading stay on), but your pantry can get you closer to achieving a coating that sounds and looks as good as it tastes. These include several staples, including alternatives to plain flour, a ready-made mix, and even a slug of alcohol that will help you get the job done. All you have to do is keep them on standby, ready for the next time you feel like rustling up some fried chicken.

If you've ever wondered whether there was an alternative to breadcrumbs or flour for fried chicken, the answer is yes. Grab that box of pancake mix in the pantry and use it for the coating, safe in the knowledge that it contains just about everything needed to get a delicious, crisp shell around your chicken. It will happily take any herbs or spices you care to add, and of course you can make pancakes with any leftovers in the packet.

A lot of home cooks use all-purpose flour for their fried chicken, but we find it can be a bit heavy. Cutting the mix with the much finer cornstarch makes for a lighter, yet satisfyingly crispy breading without affecting the flavor. We go for a 50-50 split between flour and cornstarch, throwing in all our usual herbs and spices to give the coating plenty of punch. One bite and you'll wonder why you ever used anything else.

People with gluten sensitivity shouldn't miss out on fried chicken, and rice flour can help ensure everyone around the table is able to dig in. Like cornstarch, it's lighter than traditional flour or breadcrumbs, so you can get a shatteringly crisp coating. Plus, it doesn't soak up as much oil during frying. Don't be tempted to add too thick a coating to your chicken, however, as one Redditor warned that rice flour "becomes so light and airy that it's gross."

We've banged the drum for tapioca flour in fried chicken breading, but its cousin, tapioca rough starch, is also a winner for a tasty chicken dinner. Also known as tapioca coarse starch or granules, it's less fine than tapioca flour and makes a great breading for fried chicken. Not only does the tapioca starch help the meat stay moist and juicy, but it gives a crispy, delicious crunch when cooked.

Lovers of Japanese and Taiwanese foods will be familiar with potato and sweet potato starch, both of which help create lighter, crispier coatings for fried chicken. In Japanese cuisine, a finely-milled potato starch called katakuriko powder is the key to an irresistible chicken karaage. In contrast, it's the coarse texture of sweet potato starch that creates the inimitable bubbly coating of Taiwanese fried chicken. We say give them both a whirl to find out which you prefer.

They're an oldie but definitely a goodie and have been our shortcut to wickedly crispy fried chicken on more occasions than we care to mention. A few handfuls of crushed cornflakes – you decide just how finely to smash them — added to the breading of your choice will give instant texture to your coating. They will lap up any drips of marinade, forming wonderful crags for your herbs and spices to lurk, while the hot oil makes them shatteringly sharp.

This unique breadcrumb is a terrific partner for salmon fillets, but don't sleep on using panko for your fried chicken breading, either. Its airy structure allows the oil to get closer to the meat, potentially cooking your chicken faster (though always use a meat thermometer to make sure it reaches 165 degrees Fahrenheit, per USDA guidelines). The open texture of panko also allows oil to drain away, leaving you with wonderfully crispy, deliciously light fried chicken.

We're down for trying cool ways to make recipes healthier, tastier, and cheaper, but sometimes a solution has already been created for us. When it comes to achieving crispy fried chicken, there's nothing wrong with reaching into the pantry and plucking that box of fry mix off the shelf. There are plenty of brands to choose from, and you can give the ready-made mix your own spin with a variety of spices or herbs.

No matter what flours you use in your fried chicken breading, adding a little baking powder will help achieve a crispy, delicious end result (however, too much might make it taste odd). The texture is possible because, when the coated chicken hits the hot oil, the baking powder expands and creates bubbles that help lighten the coating. At the same time, those voids allow the oil to move in and make that breading super crispy.

Marinades made with beer and high-proof spirits like bourbon or vodka can be the secret to crispy fried chicken, all because of the sterling work they do to keep the coating really light. Alcohol evaporates faster than just about any other liquid in your marinade, with two important effects. First, it prevents the breading from becoming soggy, and second, the steam from the heated booze creates more texture in the crust, making it lighter, crispier, and with very little (if any) aftertaste.

The oil in which you fry your chicken can play a huge role in determining the meal's final texture. We recommend always using clean oil for every new batch of fried chicken, but for really crispy results every time, opt for sunflower, canola, or peanut oil. Their higher smoke points mean they are less likely to burn, no matter how much chicken you're making. That said, if you want to push the flavor boat out, give the sophisticated sub of duck fat a whirl.