Coatings

A proper fried-chicken or schnitzel coating isn't just crumbed flour — it's the seasoned crumb, cornmeal or panko blend that turns a wet-battered piece of chicken or fish into something with actual crunch, colour and structure once it hits hot oil. Get the coating right and the bark holds; get it wrong and it's soggy inside five minutes.

This is the shelf for schnitzel night, Southern fried chicken, fish and chips, and onion rings — anything headed for a deep fryer, air fryer or a hot pan of oil, wet-battered first if the coating calls for it.

Start with Atomic Chicken's Original Southern Fried Chicken Coating or their Chicken Schnitzel Herb & Garlic Coating for a proper parmi crumb, Meat Church's Chicken Fried Steak Breading for a Southern-style crunch that also works on pork, or Elk Creek's Delta Soul Fish Fry Mix for a cornmeal-style seafood coating.

It's a genuine split between Australian-made everyday coatings — Atomic Chicken, Sinsque — and US-imported Oklahoma and Southern-style mixes from Elk Creek and Meat Church, plus a gluten-friendly Atomic Chicken option for anyone who still wants the crunch.

Every one of them is built to crumb up, hold together in the fryer and shatter on the bite. Crispy-coated, properly crunched.

Explore more: our a BBQ rub and all-purpose seasoning collections.