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.
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.
@Acliff started
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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.