With former Cooks Country test cook Cecelia Jenkins leading the recipe development the team ordered buckets upon buckets of KFC for research. Interestingly cornstarch contains 25 to 28 percent amylose which is higher than the amount in wheat or potato starch which are 20 to 22 percent amylose and this is why cornstarch works the best for making crispy coatings on fried foods.
Crispy Fried Chicken The Tipsy Housewife
Executive Food Editor Bryan Roof recalls it was the combination of white pepper and ginger in the breading that made him think Oh this is a different fried chicken here.
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