Looking for a substitute for aluminum-free baking powder?
I need alternatives for crisping chicken skin, as my local grocery store doesn’t stock it. I came across a mix of cream of tartar, regular baking powder, and cornstarch as a potential substitute, but unfortunately, it left the chicken with a bitter taste. Any other suggestions? Sigh.
If you’re looking for alternatives to aluminum-free baking powder for crisping chicken skin, here are a few options you can try:
Baking Soda & Vinegar/Lemon Juice: Mix 1/4 teaspoon of baking soda with 1/2 teaspoon of vinegar or lemon juice for a homemade leavening effect that can help create a crispy texture.
Cornstarch: Instead of using a combination with cream of tartar, you can simply use cornstarch on its own. Dusting the chicken skin with cornstarch before cooking can promote crispiness.
Baking Soda: Using just baking soda can also help achieve crispiness due to its alkalinity. Use it sparingly — about 1/4 teaspoon mixed with your seasonings can go a long way.
Self-Rising Flour: If you have self-rising flour on hand, you can use that as a coating instead. It already contains baking powder and a bit of salt.
Potato Starch: Similar to cornstarch, potato starch can be used to achieve a crispy exterior on your chicken. It can be sprinkled directly onto the skin or mixed with your spices.
Rice Flour: This is another great option that can help create a crunchy texture when used in coatings.
If you try any of these alternatives, make sure to experiment with the proportions to find what works best for you without imparting any bitter flavors. Happy cooking!
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