I enjoyed this recipe. When I first heard her say "Flour", I thought, "Hmmm, why not a Korean style batter with cornstarch and/or egg whites?" But then, she did add some corn starch to the dredge. And then, I had an "aha moment" when she said, "If you want an even crunchier crust, add a little water as that will cause the flour on the chicken to clump a bit." And I realized that I should try 'misting' my chicken in a future experiment to see how that will affect the ultimate crunch. Comments? You can reach me at: email@example.com, or, here on my blog.