This Ingredient Combo Holds The Secret To Ultra Crispy Fried Chicken Wings - Chowhound
Source: Chowhound
Starch is a key component in deep-frying, giving your food a deliciously crispy outside. As far as its molecular structure goes, starch is composed of the glucose molecules amylose and amylopectin. When heated in oil, these starch granules expand, giving the amylose molecules room to spread out and form a stiff, open grid that results in the crispy coating you see on your perfect fried chicken. The more amylose,…
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