Crispy Coating Fried Foods (Printable version)

A light, crunchy coating ideal for frying chicken, fish, or vegetables with a golden finish.

# What You'll Need:

→ Dry Mix

01 - 1 cup all-purpose flour (120 g)
02 - 1/2 cup cornstarch (60 g)
03 - 1 teaspoon baking powder
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon salt
07 - 1/2 teaspoon ground black pepper
08 - 1/2 teaspoon smoked paprika (optional)

→ Wet Mix

09 - 2 large eggs
10 - 1/4 cup cold water or milk (60 ml)

→ For Frying

11 - Neutral oil (canola, sunflower, or vegetable) for deep frying

# Directions:

01 - Whisk all dry mix components in a large bowl until thoroughly blended.
02 - In a separate shallow bowl, beat eggs with cold water or milk until lightly frothy.
03 - Pat selected protein or vegetables dry using paper towels to ensure coating adhesion.
04 - Dredge each piece in the dry mix, shaking off any surplus flour mixture.
05 - Submerge coated pieces into the egg mixture, ensuring complete coverage.
06 - Return pieces to dry mix, pressing lightly to adhere a thorough second coating.
07 - Warm oil in a deep fryer or heavy pot to 350°F (175°C) for frying.
08 - Fry coated pieces in small batches for 3–6 minutes until golden brown and crisp.
09 - Remove with a slotted spoon; drain on a wire rack or paper towels and serve immediately.

# Expert advice:

01 -
  • This coating delivers that restaurant-quality crunch without any fussy techniques or hard-to-find ingredients.
  • One batch coats enough for a whole dinner party, and it stays crispy even if you're not serving immediately.
  • It works on literally anything—chicken, fish, tofu, vegetables—so you can use it once and fall back on it a hundred times.
02 -
  • Oil temperature is non-negotiable—it's the difference between crispy and greasy, and even a few degrees matters more than you'd expect.
  • The double dredge isn't just tradition; it creates a barrier that keeps moisture out and maintains crispness for several minutes after frying.
  • Cold water in your egg wash is the small detail that prevents the batter from turning gluey and thick while you're working.
03 -
  • Use a thermometer for oil temperature—it's the single biggest factor in whether your coating comes out crispy or greasy, and it removes all guesswork.
  • The colder your egg wash, the better it clings without becoming thick, so keep it in the coldest bowl you have while you work.
  • Letting the coated pieces rest in the fridge for 15 minutes before frying helps the coating set so it doesn't slip off in the oil.

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