Have You Ever Fried with Rice Flour Breading?
- Niki Rothman
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?
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.
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.
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.