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There’s a food processing trick, where producers use dextrin to keep the coating crisp for hours. You simply replace some of the flour (around 20%) in your recipe with dextrin and you’re good to go. As the other answer mentions, multiple layers also helps creating a thick barrier to slow down moisture seeping into the coating. You can use dextrin in both ...


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I am skeptical, but I have not tried this recipe. The chef, Justin Wu, claims that double dredging in a combination of wheat and rice flours allows him to keep his fried chicken crisp, even after refrigeration. It is intended to be served cold. He soaks in spiced buttermilk, then dredges in flour. The chicken is then refrigerated for an hour. Before ...


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It's all about starch content of the potato. Waxier potatoes are wetter, meaning they have a lower start content and higher water content. They don't fry that well because they have too much water to crisp up properly. Starchier, drier potatoes are better for thin fries, but they aren't as good for chunky fries as they are actually too dry to give a fluffy ...


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