(Make this recipe into buttermilk fried chicken by marinating the chicken overnight in enough buttermilk to cover the meat before following the rest of the recipe.)
What appears to be a good, Paleo style, tapioca flour recipe for you to try.ĪMAZINGLY CRISPY PALEO FRIED CHICKEN Now I will concentrate on picking and choosing interesting recipes and reporting on the results. I think that I have pretty much exhausted the testing of dry ingredients. What I have noticed (as commented above) is that some of these result in a flour aftertaste on the tastebuds. All good (rice flour and tapioca flour, rice flour alone, tapioca flour alone), but tapioca flour by itself was pretty good. I even tried to see what adding a touch of sugar would do to the crust. Switched to white rice flour from the Indian grocers instead of the Bob's Red Mill brown rice flour that I had been using.Īn interesting night. I brought home the white rice flour and the tapioca flour and ran some experiments with them each by themselves and in various ratios. The tapioca flour and rice flour option was also excellent but slightly less crispy. But because I was told that the flour was corn flour (Maseca) I will want to experiment some more. My guess is that the Toreore Korean fried chicken has tapioca flour in it. The tapioca flour by itself yielded one of the more golden colored, crispy crusts so far. Tapioca Flour with Brown Rice Flour and a tablespoon of Cornstarch Tapioca Flour with an Equal Part Brown Rice Flourģ. For the purpose of this experiment, I did not season the chicken at all, as I knew that I would be removing the crusts and sharing the chicken with my cats after completing the experiments ( I can only handle so much chicken, guys!).Ģ. I used the boneless, skinless chicken breasts from the buttermilk experiment to test out dry ingredients.
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