For dredging, I prefer Potato Starch over regular flour. It produces the crispiest, crunchiest coating ever.
Science tells us why: Potato Starch contains a high amylose content. When dropped into hot oil, potato starch molecules lock into place and create that brittle, crunchy, crispy texture!
Look for Potato Starch at your local Asian grocer. Corn Starch is an acceptable substitute. If you don’t have either, regular flour also works but it won’t be as crispy.