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Have You Ever Fried with Rice Flour Breading?

n
Niki Rothman Apr 26, 2006 07:03 PM

Michael Chiarello fries chicken with arborio rice flour breading. Never heard of such a thing myself. Have you?

Here's his method: overnight marinade: rosemary & balsamic vinegar. Right before frying he adds buttermilk. Then dips in the rice flour, back to the buttermilk sol., back in the rice flour. Then he fries in 1/2" of oil at 360, turning once.

Sounds interesting, no?

  1. t
    toodie jane Apr 29, 2006 04:12 PM

    Rice flour adds crispy snappy texture to baked goods too, like cookies and shortbread-type tart crusts. Add a moderate amount, substituing for a like measurement of the primary flour.

    1. c
      Candy Apr 27, 2006 02:40 PM

      I have purchased plain rice flour for coatings many times. I especially like it for coating chicken pieces in Lemon Chicken. Light and crispy. Bob's Red Mill produces it.

      1. s
        Sam D. Apr 26, 2006 07:32 PM

        To me, marinating the chicken overnight in balsamic vinegar (or any vinegar) would seem unusual but worth a try.

        As to your question, I have had a recipe for Arborio rice coating for some time but bever got around to using it yet. It's copied below.

        I have used regular rice flour many times for breading fish and shrimp after they have first been soaked in buttermilk. Sometimes I'll dip them a second time in the buttermilk and then give a second coating of cracker meal. Either way, it always turns out very good.

        Here is the recipe I referred to above:

        Arborio Rice Coating by MEAN CHEF

        This gives an especially crisp crust to fried fish fillets, squid, shrimp, eggplant and veal cutlets. You may as well make a lot because it keeps well in the freezer, and it's hard to grind less than 1 cup of rice in a blender. If you have a spice/coffee mill, you can halve the recipe. And you can grind the rice in small batches. Or to use as a thickener for gravies, soups, and stews.

        1 cup arborio rice
        1 cup semolina
        3 cups all-purpose flour
        2 tablespoons table salt (see Chef's Note)
        1 teaspoon fresh ground pepper

        1. Put the rice in a blender and grind until very fine.
        2. Shake out into a large bowl and add the semolina, flour, salt, and pepper.
        3. Toss until well blended.
        4. Store in a sealed container in the freezer to maintain maximum freshness.

        1. a
          Aaron Apr 26, 2006 07:20 PM

          Yeah...I've done it.
          The coating is very nice and thin...quite crispy.
          I don't know if I'd like it on fried chicken, as I like more of a crusting, but I've done it on onion rings...really great.

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