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Apr 26, 2006 07:03 PM
Discussion

Have You Ever Fried with Rice Flour Breading?

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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?

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  1. 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.

    1. 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. 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 Reply
        1. re: Candy

          May we have your Lemon Chicken recipe? From what you described, it sounds delightful, like I had in London once.

        2. 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. Google Mochiko Chicken. YUMMERS