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How to Bread Meat so the Breading Won't Fall Off

Whether you’re frying up chicken, pork, or steak, the crispy outer breading adds a satisfying crunch, attractive coloring, and delicious taste to your meal. However, sometimes that breading can begin to flake off while cutting into it, forcing your customers to eat the breading separate from the meat. In order to keep your delicious dishes whole throughout the entire meal, here are step-by-step instructions on how to bread meat so the breading won’t fall off.

Ingredients You'll Need

  • Your Choice of Meat
  • Milk or Buttermilk
  • Flour
  • Assorted Seasonings
  • Breadcrumbs
  • Egg Wash

Step by Step Instructions for Breading Meat

  • 1.

    Season the meat with salt and pepper.


    Moisten the meat – we suggest buttermilk but you can use milk or a seasoned milk mixture. Let it sit for at least a half hour.

  • 3.

    Season your flour using spices like paprika, thyme, salt, mustard powder, or even other ingredients like parmesan cheese.


    Remove the meat from the milk mixture and thoroughly coat it in the seasoned flour.

  • 5.

    Place the meat on a tray, cover, and put it in the refrigerator for one hour. This is extremely important as it allows the flour to become sticky and attach to the meat.


    Prepare the breading in a shallow dish.

  • 7.

    Coat the meat in egg wash.


    Thoroughly coat the meat with breading.

  • 9.

    Gently lay the breaded meat in your pan. Be sure not to overcrowd.


    Use your probe thermometer to keep track of the temperatures of the meat and oil. Turn your meat over when it's browned.

  • 11.

    When your food is done cooking, remove it from the oil and set it on clean, dry paper towels to absorb the excess oil.



When it comes to breading meat, most breading procedures are basically the same. But taking the extra time to soak your meat in buttermilk and let the flour get sticky will ensure that your breading is fully adhered. This creates a final result that is crispy on the outside, juicy in the middle, and altogether irresistible.

Posted in: Recipes | Kitchen & Cooking Tips | By Jessica Wieser
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