How to make a crispy coating for fried chicken that doesn't fall off?

Question

Make crispy fried chicken that holds its coating. Learn coating and frying techniques to keep the crust intact.

Answer 1

To keep the coating on fried chicken crispy, dredge it well, rest it before frying, and avoid overcrowding the pan.

Detailed Explanation:

A proper flour-egg-flour or flour-buttermilk-flour dredging technique helps the coating adhere. Letting the coated chicken rest for 15–20 minutes allows the crust to set. Frying in batches avoids steam buildup, which softens the crust and causes flaking. Don’t flip constantly — it loosens the crust.

Pro Tip:

After frying, place chicken on a rack, not paper towels, to maintain a crisp coating.