Can you fry chicken with unbleached flour?

Can You Fry Chicken with Unbleached Flour?

Fried chicken is a delicious dish that has been loved for generations. It is quick and easy to prepare, making it a perfect meal any time of the day or night. One question that often comes up when discussing frying chicken is whether or not unbleached flour is suitable for this purpose. In this article, we will explore the topic of frying chicken with unbleached flour and provide answers to some frequently asked questions.

Is Unbleached Flour Suitable for Frying Chicken?

Before we answer this question, let us first define what unbleached flour is. It is simply wheat flour that has not gone through the bleaching process. Bleached flour undergoes a chemical treatment that makes it whiter and more tender, while unbleached flour retains its natural color and texture.

When it comes to frying chicken, both bleached and unbleached flour can be used. However, there are some differences between the two types of flour that need to be considered.

Comparison with Bleached Flour

Bleached flour may produce a crispier crust when compared to unbleached flour due to its finer particles and softer gluten strands. Additionally, because of its whiter hue, coating with bleached flour gives chicken a more visual appeal.

On the other hand, experienced cooks claim that using unbleached flour could ensure better taste results – as The Spruce Eats stated on their website- aside from being healthier because it does not contain any chemical additives. That’s because its neutral flavor allows seasoning blends to shine through as well as retain crispy yet fluffy textures after deep-frying.

Definition of Frying

Before we delve further into using unbleached flour to fry chicken, let us define what frying means in culinary terms. According to Merriam-Webster’s dictionary, frying refers to “to cook in hot fat.” When referring to chicken, the process involves coating the chicken in flour or breadcrumbs and then frying it in hot oil.

Types of Flour for Frying Chicken

When it comes to choosing a type of flour to coat chicken before frying, the most common options are wheat flour and cornmeal.

Wheat Flour

There are two main types of wheat flour commonly used for frying chicken: whole wheat and all-purpose. Whole wheat flour is made from whole wheat grains that retain their bran and germ, whereas all-purpose flour is a blend of hard and soft grains that have been refined.

Differences between Whole Wheat and All-Purpose Flour

Whole wheat flour has a coarser texture than all-purpose flour due to its grainy nature since it is not refined. As such, some people might find using this type of flour unappealing as it results in a distinct grainy texture on finished fried chicken.

On the other hand, All-purpose flour has universal baking properties while retaining enough gluten content necessary for crispy crusts that adheres well with meat. For this reason, it is often used alongside other dry ingredients when making deep-fried meats.

Pros and Cons of Using Wheat Flour for Frying Chicken

One advantage of using whole wheat flour when frying chicken is that it provides more nutrients owing to its natural fiber content. On top of that, whole-wheat offers an earthier flavor which translates into a more adventurous taste profile compared to conventional recipes.

However, using all-purpose or plain white versions do come with benefits too. It provides different textures depending on how much protein content present in the mix compared to using unbleached whole wheat exclusively. Also, if you are searching for convenience and wanting longer shelf life – plain white flours can be more stable with less storage time needed compared to ones made from fresh kernels like organic whole-wheat options.


Cornmeal- is ground dried maize especially utilized for making Southern-style comfort foods. A staple ingredient in corn bread, but also used for making hush puppies and pancakes. With its fine or coarse texture being available in different packages they sold on local groceries.

Definition, Properties, and Uses of Cornmeal

Cornmeal has a unique flavor profile that can add an extra layer of taste when paired with chicken recipes that require a more crispy crust such as Popeyes or Southern fried chicken. It is also popularly added as part of the marinade to coat well-seasoned chicken parts before deep-frying which helps to sear in the flavors more effectively.

When using cornmeal on fried chicken, there are usually one to two variants offered: [1] Fine Ground – Usually primary as ingredients for batters and adhering coatings with dry rubs [2]Coarse Ground- Typically used for casseroles or stews since it has better moisture absorbing properties and also an accessible nutritional value option especially vegan recipes that need gluten-free options.

The Science behind Frying Chicken with Unbleached Flour

To understand how unbleached flour affects fried chicken’s final result compared to bleached flour or other types of coating mixtures let us explore the science behind frying chicken.

Composition and Structure of Unbleached Flour

Unbleached flour contains natural components such as wheat bran, endosperm, aleurone layer (a protein-rich outer part of wheat grains). Compared to bleached flour variants from industry processes, this type has higher mineral concentrations like fiber and vitamins B-complex which contribute towards having lesser negative impact on blood sugar level spikes unlike refined ones.

Role of Proteins, Carbohydrates, and Fats in Frying Chicken Batter

Proteins found in unbleached flour contribute significantly to improved batter viscosity by trapping air bubbles during mixing. This allows lightly coated breading like cornmeal and unbleached flour to create more surface area for crispiness levels on chicken. Carbohydrates from flour ensure the desired texture in the finished product while helping absorb moisture, which gets trapped inside the crispy faade. Fats present in the oil used to fry deep-fried chicken will determine how fast your chicken pieces cook and ultimately affect their characteristic flavors when combined with other ingredients added.

Effect of Temperature on Frying

Frying temperature is critical, affecting both appearance and flavor. Optimum frying temperature should be between 350°-375°Fahrenheit (176°C-190°C) – this holds true whether using bleached or unbleached flour for coating- otherwise chicken could come out greasy or tough due to longer contact time oil excessively pits the breading that’s been used in preparation.

Tips for Frying Chicken with Unbleached Flour

Frying chicken with unbleached flour is not complicated, but there are some tips to make sure you get deliciously crispy results every time.

Preparation: Marinading, Seasoning and Coating Chicken Pieces Before Frying

Marinating the chicken will help lock in moisture and add flavor after coating it. Be air-sealed and let marinate in fridge at least an hour before frying, or overnight if possible as this also prevents wastage since more of breading molecules adhere well into your meat cuts. To season your chicken, mix any combination of salt, pepper, garlic powder (or chipotle powder), paprika powder (or smoked ones) cayenne powder (optional if you like heat), oregano, rosemary or whatever herbs you prefer into a bowl then lightly coat them onto breaded raw parts before placing into hot oil.

As for coating techniques when preparing preferred consistency ratios differ but usually breading options such as all-purpose flour mixed with cornstarch creates a lighter flakier exterior while using a mixture of panko breadcrumbs along with unbleached whole wheat flour – resulting in crispy crust on the outside with a balanced inside ratio.

Choosing the Right Oil

Choosing the right oil can make or break your fried chicken dish. When it comes to frying chicken using unbleached flour, some recommend using oils with higher smoke points, such as sunflower, peanut, or corn oil, which have neutral flavors and do not compete with other ingredients used to season your poultry cuts.

Smoke Point: What It Is and Why It Matters When Frying Chicken

The smoke point is the temperature at which oil begins to break down and release smoke. Not only does this produce unpleasant flavors but it can quickly turn the cooking process negative affecting other people in places that are sensitive towards unpleasant smells like shared apartments or dorm rooms. Setting up ventilation or fryers outside may be good choices for households experiencing those kinds of lifestyle situations.Moreover, once an oil starts smoking – you need to discard it promptly since it poses hazards when inhaled by humans.

Best Oils for Different Types of Chicken Cuts

Each type of chicken cut has a different ideal deep-frying oil that goes best with it basted upon its texture vattributes (leaner vs fattier). Lean parts work well with vegetable oils like sunflower/canola/safflower whereas fattier parts require more durable alternatives like peanut or refined avocado oils-both possessing distinct aroma suitable for complementing certain rubs spices more other than sesame or olive oil.

Proper Techniques: How to Coat, Fry, Flip and Drain Fried Chicken

Once you have marinated and coated your chicken pieces as per preference ratios/combinations detailed earlier – Check if the heated deep frying vessel contains optimal temperature levels by dipping a wooden spatula – if bubbles form around the wood surface seen immediately then chicken can already be battered up before popping them into hot oil.

To prevent overcrowding during cooking which results into uneven crisping and browning, its best to fry it in two or three batches depending on your pan’s dimensions. Next, let the chicken cook until a rich brown crust forms on the surface, then flip each piece over gently using tongs to continue cooking until it turns uniformly crispy on both sides. Once done and got those sizzling vibes going – place chicken pieces onto a wire rack/ paper towels to soak up excess oil before serving.

Common Mistakes to Avoid When Frying Chicken with Unbleached Flour

As with any recipe or cooking method some pitfalls could be encountered if precautions are not taken into account:

Crowding the Pan While Cooking

Frying too many chicken pieces at once will decrease the temperature of the frying oil and cause them to absorb more oil rather than crisping up or browning evenly. Consider frying chicken pieces in smaller batches and wait for optimal temperature ranges before immersing raw breaded meat cuts.

Inadequate Preparation or Under-Seasoning

When working with unbleached flour for fried chicken – seasoning is pivotal. Flavors must mesh well together from batter options down to spice blends added before hand and soaking parts intact from overnight marination into the spice mixtures beforehand application period allows better absorption throughout parts resulting to superior perceived tastes upon tasting which satisfies overall.

Using Low-Quality Oil or Not Heating It Properly

Using less expensive low-quality oils could affect final taste results adversely since substandard oils often contain refined oils low nutrients like Vitamin E, lower smoke points, and flavor notes may differ sharply. Make sure your oil is adequately heated first before dipping food items in by checking if it reaches optimum standards as explained above.


The question of whether one can fry chicken with unbleached flour has been answered definitively; yes, you can! Not only does using this type of flour add an extra layer of flavor complexity from natural wheat fibers present but its crunchiness remains throughout cooking and delivers’s superior health benefits being free from chemical additives.

It is also important to keep in mind that selecting the best oil, utilizing proper frying techniques while avoiding common mistakes outlined above can significantly enhance the entire frying process’ outcome.

With all that said and considering different perspectives discussed on this article- it would depend on what personal preference you have for taste, texture, and nutrition standpoint when deciding which type of flour works best for your next fried chicken dish.


  1. Q: Can you use unbleached flour to fry chicken? A: Yes, you can! In fact, some people prefer unbleached flour because it contains more nutrients than bleached flour.
  2. Q: Will using unbleached flour affect the taste of the fried chicken? A: It shouldn’t alter the flavor significantly. However, since unbleached flour is denser than bleached flour, the texture of the fried chicken might be slightly different.
  3. Q: Do I need to adjust anything in my recipe if I’m using unbleached flour to fry chicken? A: Not necessarily. However, due to its denser nature, you might need to use a bit less of unbleached flour than you would with bleached flour. You can also add extra seasoning as needed.
  4. Q: Are there any health benefits to frying chicken with unbleached flour instead of bleached flour? A: While unbleached and bleached flours are nutritionally similar, some research suggests that unbleached flour may contain higher levels of antioxidants and minerals than its bleached counterpart. Either way, moderation is key when it comes to fried foods!