Ward's leavened dredge — baking powder in the flour — created a more porous, higher-surface-area crust that crunched without shattering. His twelve-minute 325°F fry built crust gradually over a slow interior rise to 165°F. Malted milk powder in the waffle batter accelerated browning for crisper exterior. Bobby's faster, hotter fry produced a thinner crust.
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