The top 3 pieces are coated in seasoned potato starch, the others in seasoned flour. Potato starch is our new best friend. We have used it to crust fish. And in a recent workshop, we used it instead of flour for our cold smoked fried chicken. Actually, we did a side-by-side comparison of flour versus the potato starch. We thought we got a great crust with the flour until we tasted it next to the potato starch version. The potato starch version is extremely light and holds its crispness for hours. Yes, hours. I didn’t think our fried chicken could get better. I have never been more happy to be wrong.
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