I am trying to do low carb AND gluten-free at the same time. Over on the low carb forums they tell me "use grated parmesan cheese as your breading." The problem with this is that there is no crunch like there is when you use white flour as the breading.
I want to achieve that CRUNCH when you bite into that delicious chicken nugget. Currently I am using half parm cheese and half white flour in my chicken nuggets recipe but I want to free myself of the gluten.
What can I use instead of the white flour as my breading that will have that nice CRUNCH when fried? Will rice flour work? I'm going to be using parm cheese too in order to lower carb count.