I don’t really know the chemistry as such. I do know that corn meal works better for me (gets crispier) than flour (from decades of experience) Both on green tomatoes and fried fish (but I’ll stick to flour for frying chicken, although finding a gluten free flour that works well has been difficult) The chemistry aside, I do know that less moisture is something I seek in the crust of most fried foods (wetter is soggier) Is that what you’re saying?The starch in corn meal and corn flour does not hydrate/get wet like wheat flour starch does.
Therefore any batter or dry mix will be more crispy.
I do my pan-fried GT in the thinnest smear of bacon fat for theadded flavor.
We have a a number of Hultafors Outdoor Knives with Firesteels
You can see more details here in this thread OUTDOOR KNIVES
The price is £27 and you can pay via the paypal button below.