…”What is the SECRET of getting BREADING to STICK?…”?

Superdog: …”What is the SECRET of getting BREADING to STICK?…”?
……thanks in advance to the YA community…one of the friendliest easiest “cooking & recipe” forums……finally…….I referred to YA for some tips on cooking pork chops…..mine were always dried out….I compiled some tips…..RESULTS?…..tender juicy loin chops……with great tasting breading……that fell off……lol……I brined for 5 hours……used the Paula Dean trick of egg/hot sauce/mustard…..then “flour & southern fried catfish coating”……with a little cayenne………rinse>breading>egg bath>breading………then on 8 for a minute or two on each side (electric stove)……trying to crisp breading before cooking on 3 -6 for about 10 minutes……breading was already falling off almost immediately……any tricks to getting breading to stay on?……like most restaurants?………thanks……..
……my chops were wet when I coated with flour ….then egg bath…..then flour……so that’s probably a contributor….plus…..I don’t have a thermometer so I guessed at oil temp…..which was on 8 for a few minutes before I added chops…….and I turned 5 or 6 times………a multitude of mistakes…..who knew cooking pork chops required a science degree…..lol….

Answers and Views:

Answer by Butterfly Lover
The fish or whatever you are breading must be dry before you start. Pat the pieces with a paper towel, then dip in the flour to coat, then dip in your egg, then in your final coating. Try to handle as little as possible, turning only once.

Answer by Sugar Pie
Here’s the secret: Wet sticks to Dry. And Dry sticks to Wet.

So if you are breading chicken… chicken is wet. Egg wash (wet) wont’ stick to wet. You have to dry it. So dredge in flour. THEN in milk/egg wash, THEN inseasoned flour or breadcrumbs.

Corn dogs. Weiners are wet. D ry off, dust w/ flour, THEN dip into wet corn batter.

French Toast. Bread is dry. Dip directly into egg/milk custard, which is wet.

Get it? That’s the secret!

Answer by mama_sayed
Shortening or oil should be no hotter/ no cooler than 375 – 400 degrees when you put the chops in. Brown them quickly on both sides, then reduce the heat, allowing them to finish cooking at about 350. Do not turn them over after you reduce the heat.

Answer by charchar
I agree with Sugar Pie. If what you are breading is wet, the bread crumbs will stick. The best pork chops I ever made were dipped in ranch dressing thinned with a little milk then coated on both sides with bread crumbs. Place on a cookie sheet sprayed with PAM. Another tip is always preheat your oven. If breaded meat is placed in a cold oven, as the meat warms the breading will fall off. If placed in a hot oven, the breading immediately starts to cook and adhere to the surface of the meat. Don’t try to turn until the meat has browned on the bottom or the coating will come off. Just experiment a little and you will wind up with crispy, juicy meat.

Answer by ckngbbbls
classic breading technique is as follows:
seasoned flour in a container, egg wash, seasoned crumbs.
dredge meat in the seasoned flour, then the egg wash and then the seasoned crumbs and lay ona dry surface to set for a bit.
You meat should be wet but not dripping so when you are finished brining, drain for a bit be fore breading.