This Italian dish borrows an Asian trick for frying chicken: Use potato starch instead of flour and/or breadcrumbs for a crispy and gluten-free coating. Potato starch has been mentioned before as a potentially beneficial resistant starch. Unfortunately, heating potato starch can negate its RS function, which means you won’t benefit from eating it in this recipe. But it doesn’t change the fact that potato starch is gluten-free and, more importantly (if you love fried chicken), it’s a perfect crispy, crunchy coating. Plus, with a few other easy changes, you can turn Chicken Parmesan into a completely Primal meal: spaghetti squash instead of noodles, flavorful, juicy chicken thighs instead of breasts, and only a light sprinkle of aged cheese . To coat chicken (or even fish) with potato starch, simply dredge it through the potato starch to evenly coat the meat. Then fry in at least an inch or two of lard or oil. The smaller the pieces, the faster they’ll cook. Frying the pieces twice