Crispy Chicken

Baking powder transforms ordinary fried chicken into exceptionally crispy, restaurant-quality fare. This unassuming pantry staple creates microscopic bubbles on the chicken's surface when it hits hot oil, increasing surface area and creating a dramatically crunchy exterior.
For best results, add 1-2 teaspoons of aluminum-free baking powder per cup of flour in your dredging mixture. Let the coated chicken rest 30 minutes before frying. This allows the baking powder to draw moisture to the surface, setting you up for maximum crispiness.
Be careful not to overdo it; too much baking powder can impart a metallic taste. This technique works beautifully for wings, thighs, and even vegetable tempura, creating that coveted shattering crunch that keeps everyone coming back for seconds.
