The Crunch Dredge
The gluten-free coating that stays on. Starch and rice flour do the crunch, the leaveners do the lift, and two tablespoons of the seasoning dust go in so the crust is seasoned rather than dusted afterwards.
- Yield
- enough for 3 lb of chicken
- Active
- 5 min
- Total
- 5 min
Written down on its own because two recipes on this site call for it and neither should have to explain it twice. It is the coating from the jalapeno-pickle fried chicken bites, unchanged.
Ingredients
Method
-
Prep
Combine the flour, potato starch, rice flour, baking powder and baking soda, and stir 2 tbsp of the seasoning dust through it. Seasoning the dredge rather than only the finished piece is what stops the crust tasting of nothing under a salty outside.
-
Prep
To use: lift the brined pieces out and let the excess drip off, then press the dredge firmly into every crease. Rest them on a rack until the flour looks damp. That is what keeps the crust on in the oil.
Goes with
- Uses
- The Seasoning Dust
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