01
Baking Powder
10.0best for frying1 tsp : 1/4 tsp
Use 3 tsp baking powder per 1 tsp baking soda; omit or reduce acidic ingredients like buttermilk
10.0
baking soda substitute
for frying.
For frying at 350-400F, baking soda's job is crust — not rise. A 1% dusting on chicken skin raises pH so peptide bonds loosen, releasing moisture that steam-expands in hot oil and creates shatter-crisp bubbles by 3 minutes in. Subs here are ranked by how they survive oil-temperature shock without prematurely venting CO2 in the batter bowl, and whether they introduce starch that slicks the crust instead of blistering it.
top substitutes
adjustment for frying
In a fry batter at 3:1 (3 tsp powder per 1 tsp soda), double-acting CO2 release between 140F and 180F gives blister-crisp crust within the first 2 minutes of 375F oil. Omit any acid like buttermilk — the batter will already have built-in monocalcium phosphate doing that job.
02
Egg
5.01 tsp : 1/4 tsp
Whipped egg whites add lift in cakes and souffles when baking soda is unavailable
5.0
adjustment for frying
Stiff egg whites folded into a 1:1 flour-water tempura batter replace soda's CO2 with mechanical air. The foam collapses within 30 seconds of hitting 365F oil, so fry immediately; crust reads lighter and less shatter-crisp than bicarbonate versions, and browning is driven by yolk traces, not pH.