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 is the normal bitter-masker, and also goes well on fried, well, anything. Never tried to mask burnt with it, though. I assume you've already scraped off the burnt bits? – derobert Aug 28 '12 at 17:22
  • Naturally. I didn't expect a cure all or anything. Just if anyone had any tips and tricks they use if they over-fry something. – wootscootinboogie Aug 28 '12 at 17:58

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.

  • I bake, I fry, I cook... But I'm really a good guy when all is said and done. :) – Theorian Aug 29 '12 at 6:26

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