Wondra brand flour is an interesting flour. I had come across at least one recipe for crispy fried chicken (Cook's Kitchen Magazine - an offshoot of Cook's Illustrated) and was interested in giving it a try.
Now, as we know by now, cake flour has less protein than either all purpose or bread flour and so, there isn't as much gluten to develop which is why it is so good for cakes.
Wondra brand flour is another animal altogether. It falls into the category of "instant flour" and is designed to make smooth gravies without any lumps. It is a finely ground flour that has been treated so that it dissolves instantly in water.The process has a name, pre-gelatinization, and is done by heating the flour with either very hot water or steam and then drying it.
I had some chicken soaking in a bath of buttermilk with cayenne pepper, garlic powder and corn starch and decided to do a dip in Wondra and see how it fried up.
The result was an incredibly crunchy crust that I think would get a big thumbs up from your dinner guests. There was a noticeable, bread-like aftertaste in the mouth but it was not at all unpleasant. I was really impressed by the crust. Another benefit is that it yielded a very attractive crust color...the "golden brown" that one always hears about.
I look forward to trying Wondra again in the near future.