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Old 07-07-2010, 01:20 AM   #11
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I use a little ap flour, plus panko or saltine cracker crumbs and a water oil & egg wash, and it comes out crispy. I double dip it, and use 400-425 degrees and bake it.

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Old 07-09-2010, 06:38 AM   #12
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Originally Posted by Selkie View Post
As Mimizkitchen said, use cornstarch and club soda in place of the flour you've been using. Corn starch or corn starch mixed with a little flour will give you the maximum amount of crunch.
So if I understand this right, we need to mix the cornstarch and club soda into a thin batter (something like a pancake batter), dip the chicken pieces in this and put them in the fryer. Right?

Thanks again!

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Old 07-09-2010, 07:55 AM   #13
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Old 07-09-2010, 04:04 PM   #14
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speaking of crispy. last night i made tilapita fillet. i dredged in just seasoned cornstarch. cooked in pan with a bit of butter. was nice and crispy without a heavy coating. yummy.
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Old 07-25-2010, 02:28 PM   #15
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I've always found panko bread crumbs to be very crispy. Would love to try the cornstarch though. I've had chicken fried in a cornstarch coating at PF Changs, and it was VERY light and crispy. I suspect that the OP is looking for more crunch though. Panko very much!

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