Coating fried chicken in self-rising flour or cake flour instead of all-purpose flour can lead to different outcomes due to their different properties. Let's take a closer look at what happens with each type of flour:
Self-rising Flour: Self-rising flour is a type of flour that already contains leavening agents like baking powder and salt. When you use self-rising flour to coat fried chicken, it may result in a slightly puffier and airy crust due to the presence of baking powder. The crust might be lighter and have a more cake-like texture compared to using all-purpose flour.
Cake Flour: Cake flour has a lower protein content compared to all-purpose flour. It's specifically designed for baking delicate cakes with a tender crumb. When used to coat fried chicken, the resulting crust will be much lighter and delicate. It won't be as crispy as the crust obtained from all-purpose flour because of its lower protein content.
All-Purpose Flour: All-purpose flour is the most common flour used for coating fried chicken. It has a moderate protein content, which helps create a crisp and sturdy crust when fried. The proteins in the flour form a network that traps steam and moisture during frying, resulting in a crispy outer layer.
If you use self-rising flour or cake flour, the fried chicken may still turn out tasty, but it might not have the traditional crispy texture associated with fried chicken. The choice of flour can impact the overall texture and appearance of the fried chicken, so it's essential to consider the result you want.
If you're looking for a crispy and classic fried chicken, it's best to stick with all-purpose flour. However, if you prefer a lighter and slightly different texture, you can experiment with self-rising flour or cake flour. Keep in mind that the cooking time and temperature may need to be adjusted accordingly, as different flours can behave differently during frying.