I am new to the site.............Hi...............Will using KA Flour to coat fish, chicken, etc. make them crispier?
Thanks....look forward to this site
Self Rising Flour
Replies to this discussion
Personally, I wouldn't use self-rising flour to coat chicken, fish, etc. And if you look at the suggestions KAF has for that flour, they don't suggest that, either.
I think the Wondra type of flours are supposed to be good for that, they are much finer than regular AP.
I don't think it would HURT to use a self-rising flour, but it won't do anything extra that regular AP flour doesn't already do. It might taste a little different.
I actually think the self-rising flour is much like the famous 'dip chicken/fish in buttermilk and roll in Bisquick' that folks love to use. Bisquick has flour, salt, baking powder and a spray-dried type of shortening in it so the self-rising flour would have flour, salt and baking powder in it...just not the dried shortening.
Folks grind cornflakes to a near powder for coating chicken and fish so that might be an option to use after dipping in buttermilk or beaten eggs.
Just try some of these ideas and you'll find what you like best.
Last Wed., the day after I posted about the Bisquick, I heard on a TV cooking show to use cornstarch for a crispy crust on fish and chicken. I was cutting husband's hair at the time and didn't hear the whole segment before the cornstarch...I saw the lady dipping fish in some sort of something wet and then she said to dredge it in cornstarch and then fry...so, today I finally Googled this topic to see if it was correct and sure enough it says cornstarch makes a very crispy crust for fish and chicken. Simple enough and not expensive.
Breading Meat, Fish, and Poultry - FamilyTime.comwww.familytime.com/showarticle.aspx?articleid=441&ci=0Cached
SimilarThe crust may be seductively crunchy or pleasantly chewy. ... Most importantly of all, the coating holds in moisture so that delicate fish, chicken breasts, and veal ... Some recipes call for dipping the food first in beaten egg, which helps the crust adhere. ... Using cornstarch rather than flour makes the crust especially crisp.
When I was growing up people use to use cornbread batter to coat fish at fish fry dinners.
Way back years ago, my husband and other guys did a lot of backwater fishing and they even ran nets to get fish. We bought fish from a man in the south of our county, many hundreds of pounds at a time. My husband cleaned and gutted the fish and 'scored' it so well that no one ever got a bone while eating it. He was well known in our area for his 'scoring' fish skills. We put a lot of it in the freezer for the months ahead but we also fried fish for large school, community and church class parties. I did all of the frying by myself as others didn't have a clue as to what to do. I had a nice little system down pat and had certain kettles and an ElectroMaid skillet I loved to use for frying. We bought gallons of peanut oil from the schools as they used that for popcorn machines at ballgames so they sold us whatever we needed for the fish fries. Everyone brought salads and desserts and such and we all had such a great meal when we put on these fish fries. It was a ton of work and cleanup.
I never used cornbread batter...I used flour, cornmeal, salt and pepper and I don't recall ever dipping it in anything besides beaten eggs before the dredge in flour, etc.
HiFin, buffalo and carp were the main ones we got from the river...carp was the least favorite of the three.
Welcome to the site, TOE. The first time we ever made fried chicken, we followed a Martha Stewart recipe which called for baking powder with the flour. There's baking powder in self-rising flour, so I don't know why sr flour wouldn't work. We've only ever used the above recipe and it makes great fried chicken.