I’ve been on a fried chicken kick lately—copycat fast food fried chicken is my latest favorite. I can’t blame myself, I’m chicken-rich right now and someone’s gotta eat it. However, I need to take a break from deep frying, so I’ve been baking and air frying instead. That doesn’t mean I’ve been missing out on gloriously crispy coatings, oh no. In fact, I’ve chanced upon a “breading” I’ve never tried before and the results are light, crisp, and potato-y. During a separate fried chicken kick last year (my kicks are cyclical), I wrote about the benefits of double frying chicken and using potato starch. Potato starch has a higher starch content than flour, and it can help create a coating with in
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