Experiment: potato starch

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It’s been suggested to me that all purpose flour is not the ideal candidate for a deep fry coating.  This experiment is with potato starch.

observation:

The potato starch leaves a crispier coating, and also imparts a slightly sweet taste to the chicken.  There’s no gluten being generated, so the coating doesn’t cake on the wing like a white flour would.  The downside is that this is much more expensive than white flour.