Crispy Coating Fried Foods (Print Version)

Ultra-crispy coating delivering a golden crunch to chicken, fish, or vegetables in minutes.

# Recipe Ingredients:

→ 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 together all dry mix ingredients in a large bowl until evenly blended.
02 - In a separate shallow bowl, beat eggs with cold water or milk until frothy.
03 - Pat selected protein or vegetables dry with paper towels to ensure coating adhesion.
04 - Dredge each piece in the dry mix, shaking off any excess.
05 - Submerge pieces in the egg mixture, ensuring full coverage.
06 - Return pieces to the dry mix and press lightly to secure a thorough coating.
07 - Heat oil in a deep fryer or heavy pot to 350°F (175°C).
08 - Fry coated pieces in batches for 3 to 6 minutes, until golden and crisp.
09 - Remove fried pieces with a slotted spoon and drain on wire rack or paper towels. Serve immediately.

# Expert Advice:

01 -
  • The double-dredge trick creates an impossibly crunchy shell that stays crispy even as it cools.
  • It works on literally anything—chicken, fish, vegetables, even tofu—without changing a thing.
  • Once you nail the dry mix, you can customize it any way you want and always get consistent results.
02 -
  • The double-dredge isn't just extra work—it's the difference between a thin fragile coating and a thick, shattered shell that stays crispy for hours.
  • Cold liquid in your egg wash matters more than you'd think; warm egg creates a thicker, heavier coating that doesn't fry as light and crispy.
  • Oil temperature is everything; even 10 degrees makes a noticeable difference between golden-crispy and pale-greasy.
03 -
  • Make your dry mix the night before so all the flavors get to know each other, and you can just grab it and go when hunger strikes.
  • If your coating is sliding off instead of sticking, your protein probably wasn't dry enough or your egg wash might be too thin—both are fixable.
  • Leftover coated pieces can be frozen before frying and go straight from freezer to hot oil without thawing; they just need an extra minute or two.

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