Food

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Acliff in reply to @Polygon

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.

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Polygon in reply to @Acliff

I read a science-y sounding article on the subject when I was in the shop that seemed to suggest the gluten hindered oil uptake in the batter. I need to do a side-by-side taste test at some point.

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Acliff in reply to @Polygon

The gluten in the wheat helps the batter stick to the chicken.
Makes the batter crunchy and crispy on the outside, and a touch chewy on the inside.

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