5 Best Arrowroot Powder Substitutes for Fried Chicken

Quick tip: Provides a similarly light and crispy texture with excellent moisture retention, slightly less glossy than arrowroot.

Cornstarch is a fine powder derived from corn endosperm and acts as an effective crisping agent due to its high amylose content, which forms a brittle crust when fried. It absorbs less oil than flour, helping maintain a light texture.

For best results, ensure the chicken is coated evenly and fried at the correct temperature (around 350°F/175°C) to prevent the cornstarch crust from burning or becoming greasy. Mixing cornstarch with a small amount of flour can improve adhesion if needed.

Compared to arrowroot, cornstarch yields a slightly less translucent and less glossy crust but maintains the essential crispiness and moisture balance critical for fried chicken.

Quick tip: Creates a light, crispy crust with a slightly grainier texture and mild nutty flavor.

Rice flour is finely milled from white rice and is naturally gluten-free, making it a good alternative for crisp coatings. Its starch content crisps well in hot oil, producing a crunchy texture that holds up during frying.

To avoid a gritty mouthfeel, sift the rice flour before use and combine with a small amount of cornstarch or arrowroot if available. Maintain frying temperature to prevent oil absorption.

The final crust is crisp and slightly more textured than arrowroot powder, with a subtle flavor difference that complements fried chicken well.

Quick tip: Produces a very light and crisp crust but contains gluten, which may affect texture and dietary restrictions.

Wheat starch is the pure starch extracted from wheat flour and is prized for creating a delicate, crispy coating due to its high amylopectin content. It crisps quickly and forms a thin, crackly crust.

Because it contains gluten, it is unsuitable for gluten-free diets and may cause a slightly chewier texture compared to arrowroot. Use with caution if gluten sensitivity is a concern.

The crust is light and crisp but less neutral in flavor and less glossy than arrowroot powder.

Quick tip: Yields a smooth, slightly glossy crust but is less common and more expensive.

Kuzu starch, derived from the kudzu plant, has thickening and crisping properties similar to arrowroot. It forms a smooth, translucent crust that is light and crisp when fried.

Due to its rarity and cost, it is less practical but can be used as a specialty substitute. Fry at moderate temperatures to prevent burning.

The resulting crust is close in texture and appearance to arrowroot, with a mild flavor and excellent crispness.

Quick tip: Creates a denser, more flavorful crust with a slightly nutty taste, less crisp than arrowroot.

Chickpea flour is high in protein and fiber, which contributes to a thicker, more substantial crust. It does not crisp as lightly as arrowroot but adds a unique flavor and good adhesion.

Use slightly less chickpea flour than arrowroot powder to avoid a heavy coating. Combining it with cornstarch can improve crispness.

The crust is more robust and less delicate, with a pronounced flavor that changes the traditional fried chicken profile.