Climate Pledge Friendly
Excellent for fried chicken. Better than All-purpose flour, and all other flours and breadcrumbs for fried chicken coating.
It's great because it's tasteless, doesn't soak in oils, cooks evenly, doesn't burn, and leaves your chicken with a beautiful light golden brown color, and a slightly crispy texture.
I salt & pepper (both organic) the raw chicken on top of aluminum foil, then salt & pepper this tapioca flour inside of a ziploc bag; shake chicken inside the ziploc bag with flour; heat up organic unflavored/unscented coconut oil (carrington farms) in my cast iron pan or Dutch oven pot to 350-355°F; cook for 12-14 minutes.
Comes out delicious & beautiful.
In regard to quantities:
1. salt & pepper to your desired taste.
2. use enough flour to completely coat the chicken
3. if doing extra crispy, use enough eggs to completely coat the chicken.
For extra crispy chicken skin:
after coating the chicken inside of the ziploc bag; stir a couple of eggs in a bowl, add salt & pepper, stir again;
then, in a new ziploc bag, pour in the egg mixture; now, add the flour coated chicken to the egg mixture, shake well (coat the chicken with the egg mixture); remove the wet chicken (shake off excess drip), and place the chicken back into the first ziploc bag that contains the flour mixture, now shake and recoat the chicken with flour;
slowly place your chicken into the hot cooking oil, and let it cook (be sure to shake off the excess flour into the ziploc bag before adding the chicken to the hot oil).
When finished cooking, place the chicken on top of large brown sandwich bags (brown bags), and allow the chicken to drain/rest/cool down for five minutes.
*Note*- the chicken will continue to cook on it's inside during that five minute rest. 165°F or higher is the internal temperature you want the chicken to be before eating it.
Enjoy.
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PRODUCT CERTIFICATION (1)
USDA Organic products are grown and processed according to standards addressing soil and water quality, among other factors.
USDA Organic products must be produced using farming practices that maintain and improve soil and water quality, minimize the use of synthetic materials, conserve biodiversity, and avoid genetic engineering, among other factors. Crops can be certified organic if they’re grown without prohibited substances such as most synthetic fertilizers and pesticides for three years prior to harvest. Products that contain a minimum of 95 percent organic ingredients and use the USDA Organic seal are part of Climate Pledge Friendly.
Product Description
About Our Organic Tapioca Flour
Tapioca is one of the purest forms of starch-based food, and has been used for eons in various regions throughout the world. Sometimes labeled as "Tapioca Starch", our Organic Tapioca Flour is extracted from a starchy vegetable known as Cassava root (Manihot esculenta). As a grain-free flour, our finely ground Tapioca is unmodified and perfect as a thickener in soups and sauces.
Anthony's Tapioca Flour is Organic, Gluten-Free, and Vegan. Our Tapioca Flour is produced and processed under hygienic conditions, as it is not irradiated, or produced with genetically modified materials. The process of producing Tapioca Flour begins with the Manioc root, which is washed, diced, and grated. The starch is then extracted from the fiber with water and slowly dried in a spray dryer. The dried starch is then sifted and packaged in the very bag you receive.
Use Anthony’s tasteless and odorless Organic Tapioca Flour in your gluten free recipes to bind ingredients and improve the texture of baked goods.
Gluten-free - Our Organic Tapioca Flour is Gluten-Free, which makes it a great substitute for gluten and grain-filled flours and thickeners.
Great for baking - Tapioca flour can add some great rising power and fluffiness to the batters of gluten-free baked goods. The texture of tapioca also helps gluten-free breads and other goods to have a slightly elastic texture, even without gluten.
Organic - Anthony’s Tapioca Flour is Organic and Organic always means Non-GMO.
Texture - Adds crispness to crusts and a chew to baked goods.
Thickener - Use Tapioca to replace corn starch in recipes. Use 2 Tbsp Tapioca Flour = 1 Tbsp Corn Starch
Visit our website to find the recipes for the images below!
Chocolate Crisp Cereal
Lemon Strawberry Shortcake
Red Velvet Brownies
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Customer reviews
Made some sweet potato balls for dessert with the flour. Works well.
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Amazon Customer
Happy to receive this product but dissapointed at the same time!
Reviewed in Australia on April 28, 2022Size: 2.5 Pound (Pack of 1)Verified Purchase
