Best Cornstarch Substitutes for Frying

Updated March 15, 2026 · 5 min read

You're halfway through breading your chicken and you realize the cornstarch container is empty. We've all been there. The good news? Several pantry staples work just as well for frying — and some actually produce crispier results than cornstarch.

Here's a quick look at your six best options, followed by details on each one so you can pick the right swap for whatever you're cooking tonight.

Quick Comparison Table

1. All-Purpose Flour

This is the most obvious swap and the one you almost certainly have on hand. All-purpose flour creates a thicker, more golden crust than cornstarch. Think classic Southern fried chicken rather than a light Asian-style coating.

Use about 1.5 tablespoons of flour for every 1 tablespoon of cornstarch. The extra amount compensates for flour's lower starch content. You can also mix flour 50/50 with any starch on this list for a coating that's both crispy and substantial.

The downside: flour browns faster and absorbs more oil. Keep your frying temperature steady and don't overcrowd the pan.

2. Rice Flour — The Crispiest Option

If you want maximum crunch, rice flour is your best bet. It creates a thin, shatteringly crispy shell that holds up even after the food cools down. There's a reason Korean fried chicken recipes call for rice flour — it stays crunchy under sauce.

Swap it 1:1 for cornstarch. Rice flour works especially well as a dredge for vegetables, shrimp, and bone-in chicken pieces. Mix it with a little salt and white pepper for a simple but effective coating.

It's naturally gluten-free and easy to find at most grocery stores in the baking or international aisle.

3. Potato Starch

Potato starch is the secret behind great Japanese tempura. It produces a lighter, more airy coating than cornstarch while absorbing less oil. Your fried food comes out crispy without feeling greasy.

Use it in a 1:1 ratio. Potato starch is a popular choice for coating chicken, tofu, and stir-fry ingredients before they hit the wok. It gives that velvety texture you get at Chinese restaurants.

One thing to know: potato starch loses its crispiness faster than rice flour once the food cools. It's best eaten right out of the fryer. Also gluten-free.

4. Tapioca Starch

Tapioca starch (also labeled tapioca flour) gives fried foods a slightly chewy, satisfying crunch. It's the starch behind crispy spring roll wrappers and those bubble tea pearls you love.

Substitute it 1:1 for cornstarch. Tapioca starch works well for foods that benefit from a bit of chew in the coating — mozzarella sticks, fried cheese curds, or anything with a gooey filling.

It handles high heat well and creates a clear, glossy coating rather than a matte one. Gluten-free and widely available in Asian grocery stores.

5. Arrowroot Powder

Arrowroot is a lighter, more delicate starch that works well for pan-frying fish fillets and other foods where you want a thin, barely-there crust. It won't give you the heavy crunch of rice flour, but that's not always what you want.

Use it 1:1 in place of cornstarch. Arrowroot is particularly good for people with dietary sensitivities — it's grain-free, gluten-free, and easy to digest.

It burns at very high temperatures, so keep your oil around 350°F (175°C). Skip arrowroot for deep-frying at high heat and stick to moderate-temperature pan-frying instead.

6. Almond Flour — The Keto-Friendly Pick

If you're avoiding carbs, almond flour is your go-to frying coating. It won't create the same type of crispiness as a starch — the texture is more like a nutty, golden breading. But for keto chicken tenders or pork chops, it does the job well.

You'll need about 2 tablespoons of almond flour for every 1 tablespoon of cornstarch. The higher ratio accounts for almond flour's coarser texture and lower binding ability.

For a crunchier result, dip your protein in beaten egg first, then press the almond flour coating on firmly. Season the flour generously — almond flour is mild and needs a flavor boost. It's both gluten-free and low-carb.

Tips for Frying Without Cornstarch

• Pat your food dry before coating. Moisture is the enemy of crispy frying, no matter which starch or flour you use.
• Don't skip the resting step. Let coated pieces sit for 5-10 minutes so the coating adheres.
• Keep oil temperature steady at 350-375°F (175-190°C). A thermometer takes the guesswork out.
• Fry in small batches. Overcrowding drops the oil temperature and makes everything soggy.
• Drain on a wire rack, not paper towels. A rack keeps air flowing around the food so the bottom stays crispy.

Which Substitute Should You Pick?

It depends on what you're frying. For stir-fry dishes, potato starch or rice flour will give you restaurant-quality results. For classic fried chicken, all-purpose flour (or a flour-starch blend) is the way to go. Watching carbs? Almond flour has you covered.

If you only buy one backup to keep in the pantry, make it rice flour. It's cheap, lasts forever, works with almost everything, and produces the crispiest coating of the bunch.

Need to swap other ingredients? Check out our substitution finder tool or browse our full baking substitutions guide.