Testing The Best Fried Chicken Coatings

Egg & Seasoned Flour

Chicken tenders
2 whole eggs
200g plain flour
1tsp salt
1tsp black pepper
Oil for deep frying

Method:

Season the flour with salt and black pepper and whisk to combine. In a separate bowl, beat the eggs until smooth.

Dip the chicken tenders into the beaten egg, then into the seasoned flour, making sure each tender is fully coated. For a thicker crust, go flour → egg → flour again.

Deep-fry at 180°C for 3-4 minutes, until golden and cooked through.

A single coat will be paler and softer, while a double coat gives a slightly crisper crust.

Fresh Breadcrumb Coating

Chicken tenders
2 whole eggs
200g plain flour
1tsp salt
1tsp black pepper
Fresh white bread (crusts removed)
Oil for deep frying

Method:

Blitz the crustless white bread into fine crumbs and season the flour with salt and pepper.

Coat the tenders in seasoned flour, then egg, then fresh breadcrumbs. For a thicker crust, repeat the egg and breadcrumb step.

Fry at 180°C for 3-4 minutes until golden and crisp.

This gives an improved texture over flour-only coatings.

Plain Panko Coating

Chicken tenders
2 whole eggs
200g plain flour
1tsp salt
1tsp black pepper
Panko breadcrumbs
Oil for deep frying

Method:

Season the flour with salt and black pepper. Coat the tenders in seasoned flour, then egg, then Panko breadcrumbs.

Deep-fry at 180°C for 3-4 minutes until light golden and crispy.

Panko offers a lighter, flakier crust that’s more consistent in colour than fresh breadcrumbs, and it browns more slowly, giving you more control while frying.

Seasoned Panko Coating

Chicken tenders
2 whole eggs
200g plain flour
200g Panko breadcrumbs
2tsp salt
2tsp black pepper
1tsp MSG
2tsp garlic powder
2tsp onion powder
2tsp smoked paprika
1tsp cayenne pepper
2tsp dried thyme
Oil for deep frying

Method:

Mix all spices into the Panko breadcrumbs. Season the flour with salt and pepper. Dip the tenders into flour, then egg, then the seasoned Panko, pressing gently to coat the tenders completely.

Fry at 180°C for 3-4 minutes until crisp and deeply golden.

The added seasoning gives the crust a rich, deep golden colour and tons of flavour.

Spiced Cornflakes Coating

Chicken tenders
2 whole eggs
200g plain flour
200g Cornflakes
50g cornflour
2tsp salt
2tsp black pepper
1tsp MSG
2tsp garlic powder
2tsp onion powder
2tsp smoked paprika
1tsp cayenne pepper
2tsp dried thyme
Oil for deep frying

Method:

Crush cornflakes into coarse crumbs and mix with the cornflour and all the seasonings. Season the flour with salt and pepper.

Dip the tenders into seasoned flour, then egg, then the cornflake coating, pressing to fully coat the tenders.

Fry at 180°C for 3-4 minutes until golden, crisp and crunchy.

The texture of these tender is incredible, and the cornflakes hold their crispness beautifully after frying.

Pickle Brined Buttermilk Fried Chicken

Chicken tenders

For the marinade:
200g buttermilk
1-2tbsp hot sauce
50ml pickle brine
1tsp salt
1tsp black pepper
½tsp MSG
1tsp garlic powder
1tsp onion powder
1tsp smoked paprika
½tsp cayenne pepper
1tsp dried thyme

For the dredge:
300g plain flour
75g potato flour (optional but recommended)
2tsp salt
2tsp black pepper
1tsp MSG
2tsp garlic powder
2tsp onion powder
2tsp smoked paprika
1tsp cayenne pepper
2tsp dried thyme
Oil for deep frying

Method:

Whisk buttermilk with hot sauce, pickle brine and all the spices. Add chicken tenders and marinate for at least 2 hours or up to 48 hours.

For the dredge, mix plain flour with potato flour and the same seasoning blend. Remove chicken from marinade, letting excess drip off, then toss in the seasoned dredge until fully coated. For extra cragginess, splash a little of the buttermilk into the flour and mix to form small clumps.

Fry at 180°C for 4–6 minutes until cooked through and golden.

I don't need to tell you that buttermilk fried chicken is incredibly rich, flavourful, crispy and juicy. Always worth the effort.

Dry Ramyun Noodles Coating

Chicken tenders
2 whole eggs
200g plain flour
1 tsp salt
1 tsp black pepper
2 packs instant ramyun noodles (e.g., Nongshim)
Seasoning packets from ramyun
Oil for deep frying

Method

Crush ramen noodles into small shards and mix with included seasoning packets. Season the flour with salt and black pepper. Coat the chicken in seasoned flour, then egg, then the crushed ramen mix, pressing gently to completely cover the chicken.

Fry at 180°C for 3-4 minutes until golden and crisp.

Something a little bit different but incredibly crunchy and packed with umami from the ramen seasonings.