This crispy chicken coating mix is a seasoned flour blend made to give fried chicken that perfect golden crust. With a mix of flour, cornstarch, and classic Southern spices, it clings beautifully to the chicken and fries up crunchy and flavorful every time. Whether I’m making wings, drumsticks, or a full-on fried chicken dinner, this mix never fails to deliver that crave-worthy crunch.
Why You’ll Love This Recipe
I love how versatile and reliable this coating mix is. The cornstarch helps create an extra-crispy texture, while the combination of spices brings bold flavor in every bite. It’s easy to whip up with pantry staples, and I can adjust the heat level to suit whoever I’m cooking for. Whether I’m doing a quick weeknight fry-up or prepping a weekend feast, this coating has become my go-to.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups all‑purpose flour
½ cup cornstarch
1 tablespoon baking powder
1½ teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon cayenne pepper (optional, for heat)
directions
I start by whisking together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, paprika, and cayenne (if using) in a large bowl until everything is well combined.
I set the dry mix aside and move on to the chicken. After cleaning and patting it dry, I sometimes marinate it in buttermilk or a brine to boost flavor and tenderness.
I dip or dredge each piece of chicken into the marinade or an egg wash, letting the excess drip off.
Then, I press the chicken firmly into the seasoned flour mix, making sure each piece is thoroughly coated.
I let the coated chicken rest for a few minutes until the coating feels slightly doughy—this helps it stick better during frying.
Meanwhile, I heat oil in a deep fryer, Dutch oven, or heavy-bottomed pot to about 170–180 °C (340–355 °F).
I fry the chicken in batches, making sure not to overcrowd the pot. Each piece takes about 8 to 15 minutes, depending on its size, until golden and fully cooked (internal temperature of 75 °C / 165 °F).
Finally, I let the chicken drain on a wire rack or paper towels before serving.
Servings and timing
This recipe makes enough coating for about 8 pieces of chicken. Prep time: 10 minutes Cook time: 10 minutes per batch Total time: Around 30 minutes, plus any additional marinating time
Variations
I like switching up the spices depending on my mood or the occasion. Sometimes I add more paprika or cayenne for heat, or a touch of dried thyme or rosemary for a herbaceous twist. For an extra-crispy crust, I increase the cornstarch slightly or use a mix of flour and potato starch. This coating also works well for other proteins like tofu or fish.
storage/reheating
Once fried, leftover coated chicken can be stored in an airtight container in the fridge for up to 3 days. To reheat and maintain crispiness, I place it on a wire rack in a 175 °C (350 °F) oven for about 10–15 minutes. I avoid microwaving as it softens the coating. The dry coating mix itself can be stored in a sealed container at room temperature for up to 2 months.
FAQs
How do I keep the coating from falling off during frying?
I always let the coated chicken rest for a few minutes before frying. This allows the flour to absorb moisture and form a tacky, doughy layer that adheres better.
Can I make this coating mix ahead of time?
Yes, I often make a double batch and store it in a sealed jar or container for quick meals. Just keep it dry and away from moisture.
What’s the purpose of using cornstarch in the mix?
Cornstarch helps reduce gluten formation and creates a lighter, crispier crust. I find it gives a great texture, especially when combined with flour.
Can I use this mix for air frying?
Absolutely. I follow the same dredging steps, then lightly spray the coated chicken with oil before air frying at 190 °C (375 °F) for 20–25 minutes, flipping halfway through.
What oil is best for frying with this coating?
I use neutral oils with high smoke points like vegetable, canola, or peanut oil. These help achieve a golden crust without overpowering the flavor.
Conclusion
This crispy chicken coating mix is simple, flavorful, and a game-changer for fried chicken nights. I love how it delivers on both texture and taste, and how easy it is to tweak to my liking. Once I started using this method, I never looked back—it’s my secret to restaurant-style fried chicken at home.
A seasoned flour mix (with optional cornstarch) for coating chicken to achieve a crispy fried crust.
Ingredients
2 cups all‑purpose flour
½ cup cornstarch
1 tablespoon baking powder
1½ teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon cayenne pepper (optional, for heat)
Instructions
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, paprika, and cayenne (if using) until well combined.
Set aside this dry mix.
Prepare your chicken (clean, pat dry). Optionally, marinate in buttermilk or brine for flavor and tenderness.
Dip or dredge each piece of chicken in the wet marinade (buttermilk, egg wash, or brine drippings), letting excess drip off.
Press the chicken into the dry flour mix, coating thoroughly on all sides. Shake off excess.
Let the coated chicken rest a few minutes until the coating becomes slightly “doughy” or tacky (this helps adhesion during frying).
Heat oil in a deep fryer, Dutch oven, or heavy pot to about 170‑180 °C (≈ 340‑355 °F).
Fry the chicken in batches (don’t overcrowd) until golden brown and cooked through (internal temperature at least 75 °C / 165 °F). Depending on size, 8–15 minutes is typical.
Remove and drain on wire rack or paper towels. Let rest briefly before serving.
Notes
Using cornstarch (or a mix of flour + corn/potato starch) helps give a crispier crust and reduces gluten formation. :contentReference[oaicite:0]{index=0}
The “rest until coating is doughy” step helps the flour adhere and crisp well. :contentReference[oaicite:1]{index=1}
You may adjust spices (paprika, cayenne, garlic, onion powder) to your taste.
Use neutral oil with high smoke point (e.g. vegetable, canola, peanut) for frying.
Do not overcrowd the fryer – maintain oil temperature for best results.
If you want less fat absorption, maintain oil temperature and avoid overly long frying.
