Disclosed is a coating material for fried foods, which can exhibit good binding properties and a favorable texture having well-balanced crispness and softness, obtained by an environmentally-friendly method. Specifically disclosed is a coating material for fried foods comprising a fat-processed starch, characterized in that a non-processed starch is used as a starting starch for said fat-processed starch and said starching starch contains 25 mass% or more of bean starch and has an amylose content of 10-60 mass%. The coating material exhibits more improved binding properties in the case where the viscosity holding ratio of the obtained fat-processed starch is 75% or higher.
