I tried pan fried chicken and pre-cooked the chicken sous vide. This meant that the chicken just needed to be crisped once it went in the pan. I dredged in flour then egg and then panko (Japanese bread crumbs). The chicken was cooked perfectly and the crust was really nice, but the two didn't stay together when cut. The breading would shear right off.
I did not dry the chicken after removing from the sous vide, so it was a little damp.
How can I get the breading to adhere better to the chicken? Flour, egg, Panko works great for raw chicken. How can I get it to stick to the pre-cooked stuff?