Paleo Diet and Paleolithic Diet Questions & Answers

Question

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So, I have recently tried a number of "breaded" paleo recipes such as fried chicken, fried okra, etc. which use a combination of coconut flour and almond flour as the breading. They all seem to have great flavors, but time and again, my "fried" paleo recipes seem to lack the CRUNCH of their non-paleo comfort foods. The breading is more of a soft consistency. I typically use coconut oil in these type of recipes, sometimes olive oil, if the heat is kept down. Specifically, I have been using a number of recipes from "Paleo Comfort Foods" a lot lately.

Any suggestions to getting the crunch back into breaded paleo foods?

Thanks in advance!

flag	asked Jan 25 2012 at 3:51 Kevin 33●3

Not if it has to be breaded. I get VERY crunchy skin on poultry by smearing it with coconut oil and baking at 400F until brown and crunchy. – Nance Jan 25 2012 at 3:56

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Yeah, if something doesn't church to my satisfaction I put it in the broiler and broil it. – Bread-Eating Beelzebub Jan 25 2012 at 4:14

If I can give any suggestion, it would be after all the dipping put on a cooling rack at let it all set - then it should bake up right quick and crispy. An old but good trick when doing chicken fried steak, chicken and such with a coating. Also, try crushed pecans as a coating and mac nuts too. – jesuisjuba - paleorepublic.com Jan 25 2012 at 14:45

How long do you let it set for on the cooling rack? – Kevin Jan 27 2012 at 0:57

Try deep frying in lard. It's the high heat that creates the crunch, too low and the coating draws up too much oil and becomes soggy. Animal fats allow you to get the intense heat without burning. – eddieosh Aug 31 at 2:10

The Loon · Accepted Answer · 2012-01-26 00:53:59Z UTC

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Don't use mixes with coconut flour. It makes things gummy.

answered Jan 26 2012 at 0:53

The Loon
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Yes! Gummy, that's how I would describe it. Maybe I'll leave the coconut flour out next time. – Kevin Jan 27 2012 at 0:56

Karin · Answer 2 · 2012-01-25 04:32:51Z UTC

I add shredded unsweetened coconut to the mix. Dip in egg, dredge in coconut flour, dip in egg again and then through the shredded coconut. Gives it a bit of a panko type crunch. You have to fry it a bit lower heat because the coconut will fry quickly. Pound your meat flat like schnitzel (no comments about pounding meat, my 5th grade inner child already went there). That way it will cook through especially if it's chicken. That's no choke, err.. I meant joke. ( bratty inner preteen winning)

Tim Rangitsch · Answer 3 · 2012-01-25 04:13:09Z UTC

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Also, not "breaded" but it's easy to make fries or chips (yam or potato) deep fried in hot tallow crunchy and salty and awesome.

answered Jan 25 2012 at 4:13

Tim Rangitsch
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jj · Answer 4 · 2012-01-25 06:35:48Z UTC

I get a finely shredded coconut (labeled for macaroons) that works really well as a breading for fish & shrimp, it crisps up pretty nicely. Just dip the fish in a whipped up egg and then dip it in the shredded coconut and pan fry in coconut oil. I don't use anything flourlike at all, it doesn't crisp the same way.

Dags · Answer 5 · 2012-01-25 06:42:31Z UTC

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Well we have been coating chicken legs etc in a 50-50 mixture of Almond meal and flax seed meal that I make just before using in the blender ( the meal I mean) It crisps up in the oven really nice. We also add herbs and some paprika to the mix as well .

answered Jan 25 2012 at 6:42

Dags
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How does flax seed meal hold up with frying? – Kevin Jan 27 2012 at 0:58

coprophagous · Answer 6 · 2012-01-25 08:15:40Z UTC

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im going to mix egg whites and crushed fried pork rinds . has anybody tried this?

answered Jan 25 2012 at 8:15

coprophagous
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Ooooh!! Report back please! – Futureboy Jan 26 2012 at 6:55

henny · Answer 7 · 2012-01-25 14:34:29Z UTC

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If you are OK with white rice why not try rice flour to add crunch?

answered Jan 25 2012 at 14:34

henny

Caleb the Hobbit · Answer 8 · 2012-01-25 16:21:11Z UTC

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For crunch my parents (who are gluten-free but not paleo) use potato flakes. I'm sure there's something potato-y that could add the crunch you seek.

answered Jan 25 2012 at 16:21

Caleb the Hobbit
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Soporificat · Answer 9 · 2012-01-25 19:53:24Z UTC

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Arrowroot powder/starch.

answered Jan 25 2012 at 19:53

Soporificat
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	This tends to gel up or form a thickener when used with liquids. – primallykosher Jan 26 2012 at 3:37
	It gets crunchy when you fry it. The OP is looking to fry things. – Soporificat Jan 31 2012 at 4:09

Sarah · Answer 10 · 2012-08-30 21:28:39Z UTC

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I have fallen in love with quinoa flour. I make chicken fried steak, fry chicken and other veggies with it. I even make brownies. I make it myself by grinding it up in the blender.

I just love it!

answered Aug 30 at 21:28

Sarah
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“Fried” paleo foods lack crunch.. Suggestions?

10 Answers