"It's such a small step that doesn't require any extra ingredients, but you'll see the benefits before your chicken even starts browning in the hot oil. Adding a few tablespoons or a quarter cup of milk (or buttermilk) to the flour before you dredge your chicken will create little clumps of flour that adhere to the outside. Those extra clumps become more nooks and crannies of delicious fried batter that add an extra layer of crispy crunch to any fried chicken."
"If you want to go just a little farther for the glory of perfectly crispy fried chicken, there are a few more simple additions to try. The first is cornstarch, which should be added to the flour before being tossed with the chicken. A bit of cornstarch, about a tablespoon for each cup-and-a-half of flour, will make the end result more crispy by inhibiting gluten development."
Adding a few tablespoons or a quarter cup of milk or buttermilk to the flour before dredging creates small clumps of flour that adhere to the chicken surface. Those clumps form extra nooks and crannies of fried batter that increase crispness and crunch before the chicken even browns. Mix the milk into the flour with a fork until clumps form, then dredge as usual. Adding cornstarch to the flour—about a tablespoon per cup-and-a-half of flour—helps inhibit gluten development and absorbs excess oil and moisture for a crisper result.
Read at Tasting Table
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