The other day I posted my Krispy Fried Chicken and have already had so many people rave about it.

I’m also uploading the coating part separately as it would make a good coating for veggies as well as chicken. A spicy version is also available.

This is enough for three batches of ten strips. Keep remaining flour in an airtight container. It will last for up to 12 months.




Krispy Fried Chicken Coating
Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
  1. 2 tablespoon salt, less if preferred
  2. 1.5 tablespoon black peppercorns or 1 tabs ground black pepper, less if preferred. See note.
  3. 1.5 tablespoons dried onion flakes
  4. 1 tablespoon dried garlic
  5. 1 tablespoon dried rosemary
  6. 1/2 tablespoon dried basil
  7. 1/2 tablespoon paprika
  8. 1/2 tablespoon dried oregano
  9. 1/2 tablespoon yellow mustard seeds
  10. 1 teaspoon dried thyme
  11. 1 teaspoon dried tarragon
  12. 350g plain flour
  1. Place all spices and herbs into tmx.
  2. Blitz on speed 10 for 30 seconds. Scrape down. Repeat. You are wanting a fine grind.
  3. Add flour and blitz on speed 10 for 20 seconds.
  4. Have a taste of your flour. You can tweak the quantities used to suit your tastes. Add additional flavour of needed and blitz again on speed 10 for 30 seconds to ensure its well combined. If you feel the flavours are too intense you can add more flour.
  1. This will be enough flour for at least three batches of ten chicken strips.
  2. This may be too peppery for some so you can reduce the pepper by half.
The Road to Loving My Thermo Mixer