Breading keeps falling off chicken while cooking...How do I make it stick?

Place bread crumbs on a wooden chopping board

Press chicken onto bread crumbs (both sides)

Leave chicken on the board and place a sheet of baking paper over the top of it

With a rolling pin, hit the chicken. Not too hard, but not too gently. Just enough so that the bread crumbs are slightly embedded in the chicken.

I hope this works for you, it does for me :)

Ah and also, blitzing some parsley with your bread crumbs in a food processor is a really yum variation of bread crumbs.

I'm not clear on your exact steps, but I've never had the coating fall off chicken. I don't dredge in egg AND milk. I beat some eggs, and add just a little cold water and beat.

so 3 containers, one for egg mixture, one for bread crumbs, and one for flour. You can also mix flour and breadcrumbs together. I've breaded in different ways depending on what I'm making, or if I'm cutting corners, but here's what mom taught me (who, by the way was a wonderful cook). It's actually what she taught me for breading chicken or veal parmesan, which I've applied to most anything I bread.

You can season the flour, or the breadcrumbs if you like.

The rest is just a 1-2-3-4 process. Dip each piece in this order: egg, flour, egg, breadcrumbs. Make sure you keep one hand dry so you don't end up with breaded fingers. The breading is definitely not too thick.

It'll also work if you mix the flour and breadcrumbs together... dipping in egg, and then the flour and breadcrump mixture.

Be sure not to crowd the pan when placing the chicken in the pre-heated oil. What I do is start at a medium high heat, brown on both sides, then cover and finish cooking. When just about done, I uncover, turn the heat back up to re-crisp on both sides. Then repeat for the next batch. Drain on a rack on paper towel.

I've also skipped the first egg dip and just dipped the most chicken in the flour, then egg, then the breadcrumbs.

A breading station consists of

1) Flour

2) Egg

3) final coating of crumbs, crackers......etc

You're missing the 1st step. Without the flour, the egg slides off the chicken and doesn't create a good enough "glue" for the final crumb coating

Set up three stations.

Station 1 - Flour

Station 2 - Egg

Station 3 - Bread Crumbs

The bread crumbs stick to the egg which the egg sticks to the flour!

One thing is to be sure that the pan is hot enough to create a crispy crust...usually 350* not hot enough to burn it though. I normally coat the chicken with just seasoned flour-after dipping in seasoned buttermilk(I add season salt or natures season to both the buttermilk and flour ) or you can use your eggwash (egg /milk) but if u prefer mix the flour and crumbs (whichever kind you prefer) which makes it adhere better. The flour does it. Just breading w/o flour in it doesn't work well.

Here is a recipe i added for you if u need it.

Good luck!!

http://allrecipes.com/howto/perfect-fried-chicken/

Recommend you dredge chicken with flour 1st, then dip in milk and eggs mixture, then coat w/ seasoned flour, bread crumbs or panko.