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. You can follow along with the video below.

Ingredients You'll Need

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

Step by Step Instructions for Breading Meat

  • Seasoning Meat1.

    Season the meat with salt and pepper.

    Meat soaking in milk2.

    Soak the meat in buttermilk. You can also use milk or a seasoned milk mixture. Let it sit for at least a half hour.

  • Seasoned flour3.

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

    Coat meat in flour4.

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

  • Cover meat to let it rest5.

    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 breading to bread meat6.

    Prepare the breading in a shallow dish.

  • Egg wash for breaded meat7.

    First, coat the meat in egg wash. Then, thoroughly coat the meat with breading.

    Fry Breaded Meat8.

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

  • Test Temperature of Breaded Meat9.

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

    Breaded Meat on Paper Towel10.

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

  • Serve Breaded Meat11.

    Serve for your customers to enjoy!

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 set will ensure that your breading is fully adhered for the perfect breaded pork chops or breaded chicken. This creates a final result that is crispy on the outside, juicy in the middle, and altogether irresistible.

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