For our fried chicken project at Curiosity Doughnuts we updated our chicken breading, really a dredge. We coat the pickle and smoke infused buttermilk brined chicken thighs in a blend of equal parts instant masa and potato starch that is seasoned with 1% salt. The result, after frying, is an extremely crispy corn flavored crust. The chicken remains moist and succulent. Even after applying our black lime honey caramel to the chicken it keeps its crackling crunch.