6 Delicious Crispy Chicken Coating Recipes That Actually Stay Crunchy
Let's be honest - we all love that perfect crunch when you bite into fried chicken. But not every coating is the same. I tried 6 different styles and each one gives you a totally different texture and flavor. Here are my favorite 6 crispy chicken coatings you have to try.
Quick Tip: Always pat your chicken dry before coating and let the coated chicken rest for 10 minutes before frying. It helps the coating stick better.
1. Classic Panko Crunch
Ingredients:
- Chicken Breast - 500g
- Panko Breadcrumbs - 1 cup
- All-Purpose Flour - 1/2 cup
- Eggs - 2 large
- Garlic Powder - 1 tsp
- Paprika - 1 tsp
- Salt - 1 tsp
- Black Pepper - 1/2 tsp
- Milk - 2 tbsp
How to make:
First coat chicken in flour, then dip in beaten eggs mixed with milk, and finally press into panko mixed with spices. Fry on medium heat for 6-7 minutes until deep golden. Super light and extra crunchy.
2. Buttermilk Southern Style
Ingredients:
- Chicken Thighs - 500g
- Buttermilk - 1 cup
- All-Purpose Flour - 3/4 cup
- Cornstarch - 2 tbsp
- Cayenne Pepper - 1/2 tsp
- Onion Powder - 1 tsp
- Garlic Powder - 1 tsp
- Salt - 1 tsp
- Black Pepper - 1/2 tsp
How to make:
Soak chicken in buttermilk for at least 2 hours (overnight is best). Mix flour with all spices and cornstarch. Dredge the soaked chicken directly into the flour mix and deep fry. Juicy inside, craggy and crunchy outside.
3. Cornflakes Honey Mustard
Ingredients:
- Chicken Tenders - 500g
- Cornflakes - 1 cup, crushed
- All-Purpose Flour - 1/2 cup
- Eggs - 2 large
- Honey - 2 tbsp
- Dijon Mustard - 1 tbsp
- Salt - 1/2 tsp
- Black Pepper - 1/4 tsp
How to make:
Whisk eggs with honey and mustard. Coat tenders in flour, then egg mix, then crushed cornflakes. You can bake at 200C for 20 mins or fry. Sweet, salty, and insanely crunchy. Kids love this one.
4. Korean Double-Fried
Ingredients:
- Chicken Wings - 500g
- Potato Starch - 1/2 cup
- Rice Flour - 1/4 cup
- Gochujang - 2 tbsp
- Soy Sauce - 1 tbsp
- Garlic - 2 cloves, minced
- Ginger - 1 tsp, grated
- Sesame Oil - 1 tsp
How to make:
Mix potato starch and rice flour. Coat wings and fry once at 170C for 5 mins, take out, then fry again at 180C for 2 mins. Toss in sauce made of gochujang, soy, garlic, ginger and sesame oil. The double fry is the secret to that glass-like crisp.
5. Parmesan Herb Crust
Ingredients:
- Chicken Drumsticks - 500g
- Parmesan Cheese - 1/2 cup, grated
- Italian Breadcrumbs - 1 cup
- Dried Basil - 1 tsp
- Dried Oregano - 1 tsp
- Olive Oil - 2 tbsp
- Garlic Powder - 1 tsp
- Salt - 1 tsp
- Black Pepper - 1/2 tsp
How to make:
Rub drumsticks with olive oil. Mix breadcrumbs, parmesan, and all herbs. Press the mix firmly onto chicken. Bake at 200C for 25-28 minutes. No deep frying needed and you get a cheesy, herby crust.
6. Tempura Sesame Crisp
Ingredients:
- Chicken Fillets - 500g
- Tempura Flour - 1 cup
- Soda Water - 3/4 cup, cold
- Sesame Seeds - 1 tbsp
- Chili Flakes - 1/2 tsp
- Garlic Powder - 1 tsp
- Salt - 1 tsp
- Black Pepper - 1/2 tsp
How to make:
Make a light batter with tempura flour and ice-cold soda water. Don't overmix. Add sesame and chili flakes. Dip fillets and fry for 3-4 minutes only. The batter puffs up like a cloud. Lightest coating of all.
Which one are you trying first? My personal favorite is No. 3 Cornflakes for family dinner and No. 4 Korean when I want something spicy. Let me know in comments.
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