Chicken fried meat...?

1) After you dredge the meat in whatever you are using (e.g. plain flour, egg wash then flour, flour egg wash then flour etc.) let the meat sit on a rack for about ten minutes to let the coating set up a bit before plopping it into the hot oil.

2) Make sure the oil is at least 350-degrees F. and that you have enough in the pan to completely cover the meat. If you are only cooking one side at a time, the moisture in the meat will turn to steam and blow the coating right off the surface of the meat.

3) After cooking, let the meat sit for three or four minutes to drain off the excess oil and to allow the coating to set once again.

Hi...You should use eggs to make the flour stick better. Beat the eggs with buttermilk if you want to thin it out a little (but not too much). Also make sure you let the meat sit on a wire rack for a minute to let it cool and regroup

I reported "Troll Troll" for abuse by the way... you may want to do the same.

Anyway, I have this problem also. I find if I pound out the meat a little bit before dredging it, the breading sticks to the meat a bit better. Also, make sure the pan and the oil you are using (I use butter) is super hot so that you get that good initial sear which makes the coating super crunchy.

Good luck!

my husband is a line cook and makes the best chicken fried foods ever. He uses a very light coating of regular white (ap) flour then egg wash then seasoned flour then egg again and more seasoned flour. remember to have the meat patted dry before you start it helps.

I do flour - egg wash - flour. I add a tablespoon of water to each egg used. Make certain your oil is hot enough. I start in a medium high oil then turn it down after I brown each side.

Good luck!