Baking powder can help in achieving crispy on the outside but tender inside fried foods, such as French fries, through a process called "leavening" and moisture management.
Leavening effect: Baking powder is a leavening agent that produces carbon dioxide gas when it comes into contact with moisture and heat. When you coat your fried foods, like French fries, with a mixture that contains baking powder, the moisture present in the food activates the baking powder. As the food fries, the carbon dioxide gas is released, creating small bubbles within the outer layer of the food.
Formation of a crispy crust: The carbon dioxide bubbles created by the baking powder help to create a light and airy texture in the outer layer of the fried food. This structure contributes to a crispy crust as the bubbles create pockets of air and increase the surface area of the food. The increased surface area promotes better browning and crispiness during frying.
Moisture management: Additionally, the presence of baking powder can help manage the moisture within the fried food. As the food fries, the baking powder helps to drive moisture away from the surface, allowing it to become drier and crisper. This moisture management prevents the fried food from becoming soggy and retains its crispiness for longer.
It's important to note that using baking powder in fried foods should be done in moderation, as excessive use may lead to an unwanted texture or taste. Furthermore, be mindful of any other ingredients in the baking powder mixture (e.g., salt, spices) that could affect the overall flavor of the fried food. Proper frying techniques, including maintaining the right frying temperature and draining excess oil after frying, also play a crucial role in achieving crispy and tender fried foods.