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I didn’t have any breadcrumbs in the freezer and no bread left to make any so I experimented tonight. This is my take on krispy fried chicken. 

This was a massive hit. I only got the tiniest of pieces. Will be a regular here with salad during summer. Would make yummy burgers too. 

This makes quite a bit of coating. Store remainder in an airtight container. 



Krispy Fried Chicken

  • Author: The road to loving my Thermo Mixer
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 10 1x


Delicious served on its own, in burgers or wraps.



  • 2 eggs, beaten into a bowl
  • 2 chicken breasts, chopped into 5 strips each
  • Oil
  • 2 tablespoon salt, less if preferred
  • 1.5 tablespoon black peppercorns or 1 tabs ground black pepper, less if preferred. See note.
  • 1.5 tablespoons dried onion flakes
  • 1 tablespoon dried garlic
  • 1 tablespoon dried rosemary
  • 1/2 tablespoon dried basil
  • 1/2 tablespoon paprika
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon yellow mustard seeds
  • 1 teaspoon dried thyme
  • 1 teaspoon dried tarragon
  • 350g plain flour


  1. Place all spices and herbs into bowl.
  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.
  5. Pour 1/3 of the flour onto a plate.
  6. Coat chicken pieces in egg and then flour. I then put them in egg and then flour again. This gives it a real crispy coating. Double coating is the key to really krispy chicken but not essential.
  7. Place oil into pan on a medium heat. You need enough oil to shallow fry your pieces.
  8. Fry a few strips at a time. Don’t overload the pan.
  9. Cook until white and cooked through. The time will vary on the size of your pieces.Just watch them.
  10. Drain on paper towel.


  • Use rice flour in place of flour for a gluten free version.
  • If you are unable to have egg, buttermilk is a good substitute.
  • These can be cooked in an oven or air fryer if preferred.
  • This may be too peppery for some so you can reduce the pepper by half.


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  1. The Bush Gourmand February 11, 2014 at 2:41 am - Reply

    Next time, instead of egg, dip chicken into yoghurt or buttermilk before flouring. If the flour gets yoghurt bits in it, all the better!

  2. Leah zok June 18, 2014 at 9:39 pm - Reply

    My family love love love this. My tip, make double the coating to store for later because you will definately be making this more than once.

  3. Melissa July 7, 2014 at 1:56 pm - Reply

    I made this last night and all I can say is YUM YUM YUM. This is awesome. I didn’t use onion flakes as I didn’t have them, and I used mustard powder instead of seeds, but still….. Very good. Will definitely be making this again. :thank you. πŸ™‚

  4. Holly McKew July 9, 2014 at 8:52 pm - Reply

    I love making this. Tastes sooooo good!

  5. Maree Tobin-Underwood July 16, 2014 at 7:08 pm - Reply

    Delicious! Huge hit with the whole family. I double coated the kids pieces & just dusted my pieces. Thanks for the recipe. I know it will be much requested meal!

  6. Olivia August 23, 2014 at 7:45 pm - Reply

    Thanks for this recipe Peta.

    I made butter today so used the buttermilk to dip my chicken breasts in before the flour coating. It was super tasty! I hate to think how good it would be on chicken with skin on it!


  7. Tara September 3, 2014 at 9:03 pm - Reply

    I love this! So yummy, I will prob use less pepper next time, although you don’t notice the pepper the day after cooking. I bake mine just so they are healthier. Delicious!

  8. Miriam September 16, 2014 at 3:28 pm - Reply

    Wonderful !!! Better than the bought KFC. I make extra and keep in the pantry because we have it at least once a week. Thankyou for sharing your wonderful recipe.

  9. Raelene October 4, 2014 at 7:04 pm - Reply

    Made these tonight using gluten free plain flour – fantastic! Loved them. Can you freeze them or will the coating come off when you defrost them? Thanks for the recipe.

  10. Kellie Ashfold October 6, 2014 at 9:40 pm - Reply

    Made this for the first time after eyeing it off for months. Used chicken tenderloins as not a fan of chicken on the bone (yeh I know, weird). Was nice though would decrease the pepper next time.

    Thanks Peta!

  11. Tara sanders October 11, 2014 at 11:15 am - Reply

    This is so yum! Have made this numerous times, I always bake rather than fry. I have also made up batches for my family so they can enjoy making it too!

  12. Esther October 19, 2014 at 11:51 am - Reply

    I LOVE this recipe!!!

    Just like that “chicken outlet” without all the grease dripping down your arm.

    It’s a major hit with my kids, and the best part is that you can use it on any cut of chicken!!!

  13. Fiona October 19, 2014 at 5:46 pm - Reply

    one word – YUM!!

  14. Susan October 19, 2014 at 10:22 pm - Reply

    This is my favourite recipe at the moment. I have made it 3 times now. Tonight I tried it with just one coat of flour as I was running out and put them in the oven. Turned out fabulous.

  15. Lexi October 20, 2014 at 7:11 pm - Reply

    Omg Peta Lee your KFC!!!! Far out!!!! Wow!!!! Yummmmmmmmmmmm!!!!!!! thank you Goddess of the Thermomix!!!

  16. Penny October 21, 2014 at 12:26 pm - Reply

    Everyone loves this in our house! The first time I used plain flour but now I grind 350g brown rice, speed 10, 1 min to make flour, pour it into a container, do the spices and put it back in. If you didn’t know you wouldn’t be able to tell it was different. Delicious!

  17. Jesse October 23, 2014 at 5:04 pm - Reply

    FANTASTIC recipe, the whole family loves it & so much cheaper then going out for takeaway. Thanks Peta πŸ˜€

  18. Meredith October 26, 2014 at 3:26 pm - Reply

    My almost-2-year-old has always refused to even try chicken nuggets (which is extra weird as she eats most things!). I made these for my husband and I using tenderloins and cut some into smaller pieces before coating them for her and she ate the lot – plus most of mine. I will definitely be making this again – thanks Peta! Oh – I made the coating with half the pepper as suggested and it was perfect πŸ™‚

  19. amorita October 26, 2014 at 4:33 pm - Reply

    another trtlmt family favourite! This is so good, I make double batches each time and have a good container full left for next time. So delicious!!

  20. Karen November 1, 2014 at 7:36 pm - Reply

    I make this all the time its fantastic, went to kfc today bub didnt eat it looks like we will be only making it at home. Thank you

  21. Sharan November 24, 2014 at 8:23 am - Reply

    Hi guys,

    I have heard a few people say they bake the chicken – can you tell me what temp and for how long please?

    Is the coating still crunchy if you bake it?

    Thank you!

    • Peta December 13, 2014 at 6:11 pm - Reply

      I dont have any luck with baking. Its a powdery mess. The only times it works is if oil is drizzled over before baking at 180 degrees. In that case I prefer to quickly shallow fry.

  22. thermi virgin December 13, 2014 at 12:53 am - Reply

    This was absolutely delicious. Flavoursome and loved by all!! Thank you

  23. Shannah February 5, 2015 at 12:32 pm - Reply

    I love this recipe! I always have a container of this in the pantry ready to go. The only thing I did differently was I added 1/2 tbs of pepper instead of the amount suggested as I don’t like pepper. My husband would probably liked 1tbs added (or more).
    Another roadie suggested to try this on potatoes and I’m happy to say it works great!
    Thanks for another great staple Peta!

  24. Rose March 11, 2015 at 5:58 pm - Reply

    Loved this Peta! I didn’t have mustard seeds but it was still super yummy. Thanks!

  25. Michelle March 24, 2015 at 5:26 pm - Reply

    So yummy!! We double coated & it was super tasty. We’ll definitely be making this again!! Thanks Peta

  26. Sarah June 2, 2015 at 7:28 am - Reply

    Yum! Is there anyway to make the coating crispy?

    • Peta June 2, 2015 at 9:05 pm - Reply

      The coating is crispy when frying πŸ™‚

    • Peta June 2, 2015 at 9:06 pm - Reply

      Oh and double coating is the key for super crispy πŸ™‚

  27. Samantha June 3, 2015 at 6:27 pm - Reply

    OMG! This is delicious! My husband will love me when he comes home for dinner. My 3 children (aged 3, 5 and 7) are going back for seconds!

    • Peta June 4, 2015 at 9:43 pm - Reply

      YAY! Love hearing this!!!! Thank you so much.

  28. Kate September 6, 2015 at 8:08 pm - Reply

    Better than KFC. My kids and hubby birth devoured this (as did I). Baked in the oven and it still turned out beautiful and crispy. So full of flavour. One batch of the seasoning made enough for me to make this 3 times πŸ™‚

  29. Nicole April 4, 2016 at 6:13 pm - Reply

    This is awesome. I had my first coating coming off when recipient g in the egg so did a single coat. I also found coating right before cooking worked better than coating earlier in the day like I do with schnitzels, but it doesn’t take long to do.
    For anyone with allergies, you can just dip in water too, that’s how the original is done πŸ˜‰

  30. Angela April 16, 2016 at 4:39 pm - Reply

    I made a big batch of this (using chicken tenders) for my man’s poker night supper and they loved it. For the second coating I used egg then grated parmesan mixed with panko breadcrumbs and they were super crunchy. Will definitely make this again and I have plenty of coating left!

  31. Kerry May 31, 2016 at 7:38 pm - Reply

    Made this a few times and kinda went … Whatever …. Not sure what was different tonight but while critical family devoured it… Beautiful

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