Using bread flour for fried chicken batter coating is not necessarily bad, but it may not give you the ideal results compared to using all-purpose flour or a mix of flours. Here's why:
Gluten content: Bread flour has a higher protein content compared to all-purpose flour. This means it contains more gluten-forming proteins, which can lead to a thicker and chewier coating when used for fried chicken. While some people may enjoy a slightly chewier texture, it may not be the desired result for traditional fried chicken, which typically has a lighter and crisper coating.
Texture: The higher protein content can also lead to a slightly coarser texture in the coating. A finer-textured coating is often preferred for fried chicken to ensure a crispier and more evenly adhering crust.
Absorption: Bread flour might absorb more oil than all-purpose flour, resulting in a greasier end product.
For best results in making fried chicken, it's recommended to use all-purpose flour or a combination of all-purpose flour and cornstarch. The cornstarch helps create a lighter and crispier texture, while the all-purpose flour provides a smooth coating that adheres well to the chicken.
If you only have bread flour on hand and still want to give it a try, you can mix it with some cornstarch or rice flour to help improve the texture and reduce the gluten development. A common ratio is one part cornstarch or rice flour to three parts bread flour. This blend should result in a coating that's closer to the desired texture for fried chicken.