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Breading

Flour, egg, then crumbs make a coat that turns crisp in the oil.

What to do

1. Pat the meat dry. Water is what makes the coat fall off.
2. Flour, beaten egg, then crumbs. Shake off the extra at each step.
3. Fry in oil that shimmers, not oil that smokes.

A common slip. Hands full of batter glue the crumbs into lumps, and the coat cooks uneven.