Extra Crispy Coating Mix

I’m excited to share this easy yet delicious extra crispy coating mix that delivers a perfectly crunchy exterior whether I bake, air-fry, or pan-fry chicken. It uses a savory blend of flour, cornstarch, spices, and baking powder to create an irresistible crunch.

Why You’ll Love This Recipe

I love how this coating mix comes together quickly and sticks beautifully to chicken. The combination of cornstarch and baking powder instantly creates a crisp, golden crust, while the spices give it a flavorful kick. Whether I’m air-frying wings or baking chicken tenders, the result is always satisfyingly crunchy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1½ cups all-purpose flour

• ½ cup cornstarch

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1 teaspoon paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ teaspoon black pepper

directions

1. In a large bowl, whisk together flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, and black pepper.

2. Pat the chicken pieces dry.

3. Dredge each piece in the dry mix, pressing lightly so it adheres.

4. Let the coated pieces rest on a wire rack for about 10 minutes—this helps the coating form craggy bits that turn extra crispy.

5. Choose one cooking method:

   • Fry: Heat oil to 325 °F (165 °C) and fry until cooked through, about 8–12 minutes per batch. Remove, then increase oil to ~350 °F (175 °C) and fry 1–2 minutes more to crisp.

   • Air-fry: Spray pieces with cooking spray. Air-fry at 380 °F for 18–20 minutes, flipping halfway and respraying to crisp.

   • Oven-bake: Preheat to 400 °F (205 °C), place on a rack-lined baking sheet, lightly spray, and bake 20–25 minutes until golden. Optionally broil 1–2 minutes at the end.

Servings and timing

• Serves: About 6 (with 1½ lbs chicken)

• Prep time: 10 minutes

• Rest time: 10 minutes

• Cook time:

  • Fry: 12–15 minutes

  • Air-fry: 18–20 minutes

  • Bake: 20–25 minutes

Variations

• Spicy kick: Add ½ teaspoon cayenne pepper.

• Herby twist: Swap onion powder for 1 teaspoon dried Italian seasoning.

• Gluten-free: Replace flour with a gluten-free blend, keeping cornstarch.

• Thai-style: Use rice flour instead of wheat for a lighter, extra-crunchy exterior.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 3 days. To reheat, I use the oven or air fryer at 350 °F for about 5 minutes—this brings back crispiness without drying out the chicken.

FAQs

How do I keep the coating from falling off?

I press the coating firmly onto the chicken and then let it rest before cooking. That resting time helps it adhere and form those craggy bits that crisp up beautifully.

Can I double-coat for extra crunch?

Yes! For an ultra-crunchy coating, I dip the chicken in water or milk between two dredging steps. Just be aware it will be quite thick.

Why cornstarch and baking powder?

Cornstarch absorbs moisture to crisp up, and baking powder adds air pockets in the crust—together they create a light, golden crunch.

What’s the difference between frying and baking for crispiness?

Frying gives an immediate golden crust, while baking is healthier. I often finish baked pieces under the broiler or give them a light spray halfway to maximize crispiness.

Can I prepare the coating mix ahead of time?

Absolutely. I store the dry mix in a sealed jar for up to two weeks. When I’m ready to cook, I just dredge fresh chicken and follow the cooking steps.

Conclusion

I love how this extra crispy coating mix delivers reliable crunch and flavor whether frying, air-frying, or baking. It’s easy to mix up, versatile enough for customization, and convenient to prep ahead. I’m confident it’ll become a household favorite—give it a try and enjoy that crispy satisfaction!