I am not an expert about this...I just read about evercrisp and thought it would be fun to play with.
I looked in Modernist Cuisine, vol 3, starting on page 314 ...worth a review. They use Trisol, Texturas brand in both batters and breading. Texturas’ website says their product is mainly for batters whereas Evercrisp says theirs can be used in both breading and batters. Both are wheat dextrins ...probably different size dextrins.
that’s the best I can do.