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

• 1.

  Season the meat with salt and pepper.

  2.

  Soak the meat in buttermilk. You can also 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, parmesan cheese, or other ingredients of your choosing.

  4.

  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.

  6.

  Prepare the breading in a shallow dish.

• 7.

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

  8.

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

• 9.

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

  10.

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

• 11.

  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.