I'm trying to make chicken wings. As I want it to be extra crispy, I'm looking to use baking powder in my flour/starch breading. However, every recipe I see that uses baking powder has it in a batter. Does baking powder need to be in a liquid in order to form the air bubbles? Or will that occur in the fryer anyway if I just use a breading (flour, starch, baking powder)?
When I add a bit of baking powder to the flour breading I use for eggplant, the fried result is a little puffier than without. Frying forces water out of the eggplant into the breading. That along w heat sets off the production of CO2. The same should happen with your chicken breading.