I fried some chicken in some rice flour and most of it turned out just fine ( I highly recommend rice flour over AP if you're pan frying). A couple of pieces were a little blacker than I wanted. Does anyone have any tricks to take the bitter taste out? Like acidity/fat, etc.?
Salt. Salt masks bitter flavors. However, (and unfortunately), the burnt flavor is not something easily masked. It's a typical flavor you might find in grilled meats, but not so much in breads and fried items.
You could also mask the burnt flour taste by refrying. Scrape off the burnt bits if you can. Change your oil, and refry the chicken. It's the best bet for eliminating that burnt flavor.