This Ingredient Makes Fried Foods Extra Crispy

The allure of fried food is hard to pinpoint. Is it because there's something thrilling in seeing just what exactly you can deep-fry, like chicken, cheese, and Oreos? Is it because there's something mysteriously addictive about fried food that makes it all the more delicious, even if it's unhealthier? Or perhaps there's that moment when you take the first bite and break through the crispy, golden exterior to find that satisfying crunch of fried chicken or french fries?

While some may argue that fast food is unhealthy and isn't "real cooking," but rather simply tossing items into an air fryer or a pot of boiling grease, fried foods require some modicum of skill to ensure that you're not getting a plate of greasy, undercooked mozzarella sticks or chicken with skin falling off in soggy clumps. The Kitchn suggested placing your fried foods over a baking sheet on a low cooling rack to prevent the collection of oil and steam from collecting underneath. On The Gas recommended using a well-ventilated container or absorbent materials such as paper towels to allow the buildup of moisture. Although these are good ideas on their own, is there something you can add to make your fried foods crispier? 

Described as a "versatile breader and batter booster that enhances your recipes without changing the flavor," EverCrisp is a flour substitute for frying purposes. According to Modernist Pantry, all one has to do is simply replace 20% of normal flour in a recipe with EverCrisp and fry as usual, with the only change being a texture that is not only crisper, but will remain that way for longer. But what exactly makes EverCrisp so different?

According to Scott Garren, research and development chef at Modernist Pantry, most batters and breading have a protein (usually from gluten or other areas) that holds onto water, causing the food to become soggy. EverCrisp removes some of the protein, allowing for a crisper exterior for longer. EverCrisp, Garren explains, is good for not only your conventional fried foods such as chicken and tempura, but can be used in waffle batter for crispier, ready-to-eat waffles, which can be retoasted any time.

Epicurious' Matthew Zura did a review of EverCrisp to see if it truly held up to the promise. Making two batches of beer-battered onion rings (one with EverCrisp and one without), Zura noted that the EverCrisp onion rings were indeed crispier, having a "shattering crispiness" normally associated with state fair fried foods. He didn't, however, notice the extra four hours of crispiness advertised, as he and his partner had quickly consumed them before the four-hour limit. 

Hey, who doesn't like a little crunch in their life?