rice flour
There was a discussion awhile back about problems in getting batter to stick
to fried foods, fish, chicken and chicken fried steak. I was watching some cooking show and they mentioned using a thin coating of rice flour before dipping or rolling. I bought some and have only used it once, it was chicken fried steak and I used my usual batter which sometimes has come off. This time it stuck like glue. Of course the oil has to be hot enough but this stuff worked very well. They had it in the health food section. |
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