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I think the mix of flour makes a different crunch and colour.
Corn and potato flour go crispier, wheat is chewier due to gluten content I think.
After I battered up the chicken, I gave them a final dusting of a seasoned 50/50 corn/wheat flour mix to get a even external coat. Though you want the haphazard lumpy batter as it adds lots of Different textures and more surface area for the glaze.
Acliff
Polygon
You reckon the potato works better than wheat then? I couldn't find potato at the asian supermarket last weekend so bought wheat. Made this dish which was nice but not so good reheated the next day - like a to warm fruit salad 🤢