I Use This Surprising Ingredient for an Egg-Free Fried Chicken Crust ...Middle East

Self-rising flour is key

I’ve always used regular all-purpose flour to fry, or potato flour for its superior crisping qualities, but self-rising flour was a complete surprise. This flour, ever-present on my grocery store’s shelves, never seemed to be much use to me. For those who also don’t use it much, self-rising flour consists of a reliable ratio of all-purpose flour, baking powder, and salt. So if you wanted to make a quick pancake recipe, you could use a scoop of this stuff and skip adding those other two ingredients to your recipe.

I know that folks in the UK use it often, but I’ve always shied away from not being able to control the leavening agent and salt in my baking. But while reading the recipes in Still We Rise, a fantastic cookbook with biscuit recipes and recipes for other things you’d enjoy with a biscuit nearby, I came across the Glori-Fried Chicken Biscuit Sandwich. You guessed it: The recipe uses self-rising flour. 

Credit: Allie Chanthorn Reinmann

As a leavening agent, baking powder has the duty to lift up and aerate our cakes and muffins, but it does this even in that thin layer coating your chicken. When hydrated and heated up, the baking powder reacts and produces carbon dioxide. This looks like tiny little bubbles in cakes, but on chicken it produces a delicate, rippling crust. 

How to use self-rising flour for fried chicken

2. Coat the chicken

I mixed about three-quarters of a cup of self-rising flour with a half-teaspoon of salt (a little extra is necessary for fried chicken), a teaspoon of cornstarch (which provides extra starch for crunch), and a sprinkle of garlic and onion powder. 

Credit: Allie Chanthorn Reinmann

3. Fry the chicken

I heated up about an inch of cooking oil in a dutch oven until it reached 350°F and fried until they were deeply browned on all sides and the internal temperature reached 160°F (carryover cooking—that is, when food continues to cook off the heat for several minutes—takes care of the remaining five degrees to get it to 165°F).

Although I haven’t tried this self-rising flour coating on other fried morsels, like chicken tenders, eggplant, tofu, or zucchini planks, I trust that it would work just as well. Actually, I think I have a pack of tofu in the fridge right now. I know what I must do.

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