For our fried chicken project at Curiosity Doughnuts, we updated our chicken breading, really a dredge. We coat the pickle and smoke-infused buttermilk brined chicken thighs in a blend of equal parts instant masa and potato starch that is seasoned with 1% salt. The result, after frying, is an extremely crispy corn-flavored crust. The chicken remains moist and succulent. Even after applying our black lime honey caramel to the chicken, it keeps its crackling crunch.
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