For frying People may use tapioca flour when frying food. It makes a good coating for meat, fish, or other foods before the frying takes place.

1. Cornstarch. Cornstarch makes a great replacement for tapioca flour and is easily accessible. For instance, if your recipe calls for 2 tablespoons of tapioca flour, use only 1 tablespoon of cornstarch as a substitute.

Tapioca Starch is tapioca ground into a fine flour. Commercial food processors sometimes use a tapioca starch called “native tapioca starch.” This is tapioca starch that hasn’t been “modified” through further processing to make it dissolve more quickly; it must be cooked.

If you are using tapioca starch, the coating on the chicken will maintain its crunchiness quite well. You will need to use Sunlight brand tapioca starch, which feels slightly coarse and flaky. It gives the fried chicken a layer of crunchy coating with a crumb-like texture.

This will help with the texture and ensure the chicken stays nice and juicy. Potato starch is traditionally used (so I’ve been told) but people also use corn starch. If you can’t find either or don’t do corn starch, I would use tapioca flour/starch as the next best thing.

Yes, you can easily substitute bread flour for all-purpose flour when breading foods. Bread flour has more gluten (a protein) than all-purpose.

Sure, you can use potato flour. Be sure to add maybe 3 tbs of cornstarch for added sticking power. Double bread and use buttermilk and water for your dip (1 : 1), and then dredge, dip, dredge again. Fry until crispy and merrily enjoy!

However, dredge your food in cornstarch or potato starch before frying, and it’ll taste as if it was sent from heaven….Potato Starch vs Cornstarch For Frying.

So yes, you could use pancake mix for fried chicken, but based on my experience, it’s not a good idea. For my best fried chicken, I season the chicken and par-cook it— that way, it needs to fry only long enough for the coating to cook.