Hello to all Fried Chicken Lovers!
What makes you choose certain flour or starch over others? Please share whether your preferred choice of flour or starch makes it crispier, crunchier, lighter/ airier or craggier ?
Here are some of the flour/ starch which I have experimented for fried chicken and have worked pretty well for me:
1. Premix tempura flour
2. Corn flour
3. Glutinous rice flour
4. Plain wheat flour/ Plain flour/ All Purpose flour
5. Self-raising flour
6. Rice flour
7. Tapioca starch
8. Corn starch
9. Potato starch
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