Fried chicken coating?

I was at a Holiday Inn at the top of the first mountain when you get into Tennesse from tkentucky about 15 years ago and had the best fired chicken I ever had, The crust was very crispy not thick and hard but very light and crisp and when you bit into it just expolded in a bunch of crispness. It did not have any bread crumbs or any other ingredient it was just flour, but i think it tasted like baking soda or maybe corn starch, I would love to be able to replicate this incredibly light crispy crunch......any ideas.