These bubbles make the batter light as it is cooked, resulting in a deliciously crispy coating on the chicken. It also works well in flour-based batters, because it reacts with the liquid in the recipe and creates bubbles of carbon dioxide. This makes the chicken brown more quickly, speeding up the crisping process. Why? Well, baking powder is baking soda with some other things added in, so they should achieve the same effect, but baking powder will not flavor the chicken to the same degree.īaking soda is an alkaline, and it serves to break down something called the peptide bonds in the chicken’s skin. However, many recipes also call for both of these ingredients, and both will have the result of making your chicken ultra crispy. Baking powder shouldn’t have any detectable flavor.
It is an alkaline, and it will slightly affect the taste of the chicken. You will find a lot of recipes that suggest you should use baking powder instead of baking soda, and that’s because baking soda has quite a noticeable flavor. 6 Final Thoughts What’s the Difference Between Using Baking Soda and Baking Powder for Crispy Chicken?
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