Chickens come covered in skin, which goes crunchy under high, dry heat. Baste with fat and cook in a hot oven, or sauté the chicken in hot oil.
If you really want a flour, almond meal/flour is readily available and should work well. Also, French cooking often uses chervil and tarragon with chicken, and those taste somewhat like licorice.
"Thanks to the combination of meat, calcium-rich leaf foods, and a vigorous life, the early hunter-gatherers were robust, with strong skeletons, jaws, and teeth." - Harold McGee, On Food And Cooking: The Science and Lore of the Kitchen