Flour and cornstarch are both common ingredients used for coating and frying food, such as chicken. However, they have some differences in terms of texture and performance when used for frying:
- Texture and appearance:
- Flour: When used to coat chicken or other foods, flour creates a thicker, rougher, and more opaque coating. It can result in a golden-brown, crispy exterior, but the texture is generally not as light and delicate as cornstarch.
- Cornstarch: Cornstarch creates a smoother, lighter, and more translucent coating on the food. When fried, it can produce a crispier and less greasy texture compared to flour, making it ideal for dishes where a delicate and light crust is desired.
- Crispiness:
- Flour: Flour tends to absorb more oil during frying, which can result in a slightly greasier final product compared to cornstarch. While it can still produce a crispy exterior, it may not stay as crisp for as long as cornstarch-coated foods.
- Cornstarch: Cornstarch-coated foods have a reputation for staying crispy for longer because they absorb less oil during frying. This can be especially desirable for dishes where maintaining a crisp texture is essential.
- Browning:
- Flour: Flour generally promotes better browning during frying, which can lead to a richer color on the food's surface. However, if the frying temperature is too high, the flour coating might burn before the food cooks through.
- Cornstarch: Cornstarch-coated foods might not brown as deeply as those coated with flour, but they can still achieve a nice light golden color without the risk of burning easily.
- Dietary considerations:
- Flour: All-purpose flour is made from wheat and contains gluten, making it unsuitable for individuals with celiac disease or gluten sensitivity.
- Cornstarch: Cornstarch is gluten-free and can be used as a substitute for flour in recipes for those with gluten-related dietary restrictions.
In summary, if you prefer a lighter, crispier texture and want to avoid gluten, cornstarch is a good choice for frying food like chicken. However, if you desire a thicker and more golden-brown coating, flour can still produce delicious results. In some recipes, a combination of both flour and cornstarch can be used to achieve a balance of textures and flavors.