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Author Topic: Fours for coating  (Read 1960 times)

sweeties

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Fours for coating
« on: February 08, 2012, 02:29:11 PM »
What does everyone think is the best flour for light coating and frying before I pop my chicken in the oven. Last night I used almond flour that I grinded myself. If I didnt put it in the oven with a tbs of salsa on top it would have been to crunchy and almond tasting.
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SarahC

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Re: Fours for coating
« Reply #1 on: February 08, 2012, 02:40:26 PM »
I love ground pork skins.
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sweeties

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Re: Fours for coating
« Reply #2 on: February 08, 2012, 02:51:19 PM »
I use that mixed with dixie diner corn mix but what about just light coat frying.? any ideas and thanks :)
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umpa

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Re: Fours for coating
« Reply #3 on: February 08, 2012, 03:13:17 PM »
Doug uses a mixture of 2 cups ground pork rinds to a 1/4 cup soy flour.I like gluccoman flour but thats for a thin coat like oriental food ;)
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Barb sugarfree!

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Re: Fours for coating
« Reply #4 on: February 09, 2012, 07:20:12 AM »
I love the pork rinds and almound flour.
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