Crunchy Coating for Chicken, Fish, or Pork

Ditch the boxed coating mixes. This homemade version gives you a crunchier, more flavorful crust on chicken, fish, or pork chops, and you control every ingredient. Cornmeal and cornflake crumbs provide the crunch, grated Parmesan adds a salty, savory depth, and toasted sesame seeds bring a nutty bite that store-bought mixes can’t match.

The herb blend is what makes this coating interesting. Sage, savory, and parsley work together to give the crust a warm, aromatic quality that complements all three proteins. Garlic powder rounds it out with a reliable background flavor that never overwhelms.

Mix everything together and store it in a jar with a tight lid. It keeps for weeks in the pantry, so you can pull it out on a Tuesday night and have crispy baked chicken on the table without any prep beyond dredging.

To use: dip your protein in beaten egg (or buttermilk for extra tang), then press it into the coating mix. Bake on a sheet pan until golden and crisp. The Parmesan and sesame seeds brown beautifully in the oven, giving you color and crunch without deep-frying.

Chef Tips

• Toast the sesame seeds before adding them to the mix. Raw sesame seeds taste flat, but toasted ones have a rich, nutty flavor that makes a real difference.
• Press the coating firmly onto the protein. A light dusting falls off during baking. You want it packed on.
• Place coated pieces on a wire rack set over a baking sheet. Air circulates underneath, so the bottom crisps instead of getting soggy.

Variations

• Spicy version: Add 1 teaspoon of cayenne pepper or smoked paprika for heat and color.
• Italian-style: Swap sage and savory for dried oregano and basil, and add a pinch of red pepper flakes.