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?
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)
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.
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 .