Achieving the Bon Chon chicken "air pocket"

Adding water to the dredge made all the difference. Resulted in an INSANE air pocket.


Achieving the Bon Chon chicken "air pocket"

Any advice on how to reproduce the air pocket between batter and chicken that gives Bon Chon chicken such a satisfying bite?

The method I use involves:
- Brining chicken wings for a few hours
- Air drying in a refrigerator for another 18 hours
- Dredging in a fine flour/baking powder mix
- Frying twice at 375 deg for about 5 minutes each time.

This yields some pretty legit bird, but it unfortunately lacks the light airy crunch of Bon Chon.

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