Crunchy coating for fried chicken or fish Recipe
American · Main course · 10 min total
This ultra-crispy coating uses a blend of panko and cornmeal for a golden, crunchy crust that stays crispy even after cooling. Perfect for fried chicken or fish fillets.
10
min prep
min prep
4
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 1 cup panko breadcrumbs
- 1/2 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a shallow bowl, combine panko, cornmeal, flour, garlic powder, onion powder, paprika, cayenne (if using), salt, and pepper. Whisk until evenly mixed.
- Pat chicken or fish pieces dry with paper towels. Season lightly with salt and pepper.
- Dredge each piece in the coating mixture, pressing firmly to adhere. Shake off excess.
- Place coated pieces on a wire rack set over a baking sheet. Let rest for 10 minutes to help coating adhere.
- Fry in oil preheated to 350°F (175°C) until golden brown and cooked through, about 4-6 minutes for chicken or 3-4 minutes for fish.
- Drain on paper towels and serve immediately.
Tips
- For extra crunch, use double coating: dip in buttermilk, then coating, then back in buttermilk, then coating again.
- Store leftover coating in an airtight container in the refrigerator for up to 1 week.
- This coating also works well for onion rings or zucchini fries.
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