Tapioca Starch For Batter & Coating Foods
While you can fry food directly in hot oil, like skin-on chicken pieces, a common practice is to coat the food in tapioca starch beforehand. Coatings provide several benefits: they help retain moisture in the food, create a protective barrier against direct contact with hot oil for gentler cooking, and most importantly, they result in a crispy texture when fried.
Not only does tapioca starch enhances the stability and durability of the coating, preventing it from cracking or flaking during storage and transportation, but it also help reduce the amount of oil and sugar required. This reduction results in a coating with lower calorie and fat content, making it a healthier choice.
