Just a week ago egger smokesniffer started a thread about whether to use corn starch or not on chicken. There were a few replies pro and con. Personally I have dusted chicken pieces and parts now and then with mix results. I was just reading the Oct/Nov 2013 issue of Cook's Country mag which is a sister publication to Cook's Illustrated. In an article entitled " the best baked chicken wings" they discuss the use - not of corn starch, but baking powder as being a secret ingredient to crispy chicken skin, calling for a liberal dusting for the crispest (baked) chicken wings. I will be glad to add their explanation of why if someone asks for it.