47 shows?! Man that's a full time job not a watchlist.

Ray's right about the flutes too, a 2 flute cutter has way more room for chips than the 4 flute you're probably running.

Baking powder vs cornstarch is one of those things where I keep flip flopping. Did cornstarch for a while because some YouTube chef swore by it, and yeah the skin got shattery crisp but it also left this weird chalky film if I used too much. Baking powder gives a more even brown and the skin puffs up a little, almost like it got a tan. Now I do a 50/50 mix with a pinch of salt and it covers both, though I have zero science to back that up. Also learned the hard way that the powder has to go on before the oil, not after, or it just clumps in the basket.