You don’t need a boxed coating mix to get a crisp, seasoned crust on chicken or pork. This pantry blend gives you a savory, crunchy coating with corn flake crumbs, wheat germ, sesame seeds, and just enough seasoning to make dinner taste like you planned ahead.
It mixes in one bag, stores well, and keeps a plain pack of chicken breasts or pork chops from turning into another dull Tuesday. If you like keeping homemade basics on hand, this one fits right in beside Chicken/Pork Coating Mix or a batch of Shake-n-Bake: Pork.
Kept airtight in a cool, dry cupboard, this dry mix holds its best quality for about 6 months as an estimate, mostly because crushed cereal and wheat germ lose freshness faster than plain salt and spices. Once you’ve used it on raw meat, treat any cooked leftovers like any other cooked chicken or pork and refrigerate them promptly. The USDA says leftovers are best used within 3 to 4 days, which is a nice way of saying don’t let them become a science project.
Crispy Chicken/Pork Coating Mix Recipe
You’ll Need:
- 3 cups corn flake crumbs
- 1 cup wheat germ
- 1/2 cup sesame seeds
- 4 teaspoons dried parsley, crushed
- 1 tablespoon paprika
- 2 teaspoons salt
- 1 teaspoon dry mustard
- 1 teaspoon celery salt
- 1 teaspoon onion powder
- 1/2 teaspoon ground pepper
Measure all the ingredients into a 1 gallon zip-top bag, seal it well, and shake until the seasonings are evenly distributed through the crumbs.
Expert Tip: Crush the mix lightly between your hands after shaking if you spot big cereal flakes. A more even crumb gives you better coverage on the meat and fewer bare spots after baking or frying.
To Use:
Measure 3/4 to 1 cup of coating mix into a large zip-top bag, add the chicken or pork, seal, and shake to coat. Use the smaller amount for a light coating and the full cup when you’re working with several pieces or want a thicker crust. This mix also works nicely for cutlets, tenders, or strips headed for sandwiches, wraps, or even homemade Chicken (or Pork) Egg Rolls.
Serve the finished chicken or pork hot with potatoes, vegetables, salad, rice, or whatever gets dinner on the table without extra drama. The sesame and paprika give it enough flavor to stand on its own, so you usually won’t need much more than a simple dipping sauce or gravy.
Storage: Store the unused dry coating mix in an airtight container or tightly sealed bag in a cool, dry place for up to 6 months for best quality, estimated. Keep moisture out and avoid dipping into the master batch with wet hands or utensils. Once the mix has touched raw meat, discard any leftovers from that working bag rather than returning them to the main container. Cooked coated chicken or pork should be refrigerated within 2 hours and used within 3 to 4 days.
Notes: This batch makes about 5 1/2 cups of mix, which is enough for roughly 6 to 7 uses if you measure 3/4 cup at a time, or about 5 uses if you use 1 full cup each time. Prep time is estimated from the simple measure-and-shake method.
💸 Budget101® Price Breakdown: Crispy Chicken/Pork Coating Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Corn flake crumbs |
$4.98 |
3 C. |
$2.26 |
|
Wheat germ |
$3.98 |
1 C. |
$1.32 |
|
Sesame seeds |
$2.98 |
1/2 C. |
$3.36 |
|
Dried parsley |
$1.24 |
4 t. |
$0.17 |
|
Paprika |
$1.24 |
1 T. |
$0.12 |
|
Salt |
$0.62 |
2 t. |
$0.01 |
|
Dry mustard |
$3.98 |
1 t. |
$0.20 |
|
Celery salt |
$1.68 |
1 t. ≈ 1 count ≈ 0.5 cup(s) |
$0.01 |
|
Onion powder |
$1.24 |
1 t. |
$0.03 |
|
Ground pepper |
$2.48 |
1/2 t. |
$0.03 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$7.51 |
👨👩👧👦 Cost Per Serving |
$1.25 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
Frequently Asked Questions about Crispy Chicken/Pork Coating Mix
Absolutely. The seasoning is mild enough for either one, and the corn flake crumb base crisps well on both chicken and pork. Just cook the meat to its proper safe temperature, since the mix doesn’t change that part one bit.
Start with about 3/4 cup per pound for smaller pieces or a light coating, and go up to 1 cup if you’re coating several chops, cutlets, or bone-in pieces. It’s easier to add a little more to the working bag than to dump half the pantry in there and hope for the best.
Crushed plain corn flakes are the closest swap, and you can use them 1:1. If that’s not happening today, plain dry bread crumbs or crushed unsweetened cracker crumbs will work, but the finished crust will be a little less light and crunchy.
You can, but you’ll want to replace it with the same amount of another dry crumb ingredient so the seasoning still spreads evenly. Plain bread crumbs or extra corn flake crumbs are the easiest stand-ins, and both keep the texture balanced better than simply skipping a whole cup of dry bulk.
Pat the meat dry first, then shake it in the coating so the crumbs stick instead of sliding around on surface moisture. If you want a thicker crust, dip the meat in milk or beaten egg first, then coat it, and let it sit for 5 to 10 minutes before cooking so the crumb layer has time to grab on.
Yes, and that’s one of the easiest ways to use it. Set the coated pieces on a lightly greased rack or baking sheet, spray or drizzle lightly with oil for better browning, and bake until the coating is crisp and the meat reaches a safe internal temperature.
Not as written. Wheat germ contains wheat, so this batch isn’t gluten-free even if your corn flakes are. If you need a gluten-free coating, build a separate batch with certified gluten-free crumbs and a gluten-free replacement for the wheat germ rather than trying to wish the wheat away.
Yes, just double every ingredient exactly and mix it in a very large bag or bowl so the spices distribute evenly. If the container is too cramped, the heavier crumbs settle and the seasonings clump, which means the first piece is bland and the last one gets all the paprika.
Thin pork cutlets, chicken tenders, boneless chicken breasts, and pounded cutlets all take this coating especially well because they cook quickly before the crumb can overbrown. It’s also handy for strips you want to slice over salads or tuck into sandwiches.
If it smells stale, looks dull, or the sesame and wheat germ taste flat instead of nutty, it’s time to make a fresh batch. Dry mixes rarely send engraved invitations when they’ve peaked, but rancid or cardboard-like flavor is your cue to toss it.
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🖨️ Print-Friendly Crispy Chicken/Pork Coating Mix
Crispy Chicken/Pork Coating Mix
Ingredients
- 3 cups corn flake crumbs
- 1 cup wheat germ
- ½ cup sesame seeds
- 4 teaspoons dried parsley crushed
- 1 tablespoon paprika
- 2 teaspoons salt
- 1 teaspoon dry mustard
- 1 teaspoon celery salt
- 1 teaspoon onion powder
- ½ teaspoon ground pepper
Equipment
Instructions
- Measure all ingredients into a 1-gallon zip-top bag.
- Seal the bag and shake until the ingredients are evenly combined.
- To use, measure 3/4 to 1 cup of coating mix into a large zip-top bag.
- Add chicken or pork, seal, and shake to coat evenly.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Estimated 6 servings is based on about 3/4 cup per use.
Prep time is an estimate based on measuring and mixing only.
Estimated ingredient pricing uses current online Walmart package prices where available and will vary by store and date.
this looks good
how many cups does it make? do you bake or pan fry your meat with this recipe?