I made a simple breaded chicken recipe last night (mixed butter, mustard & bread crumbs together), but the mixture wouldn't stick to the chicken - any tips?
This has been answered in a related question : https://cooking.stackexchange.com/a/13878/67
So, to sumarize & relate to your current situation : don't mix your coating together, as you want seperate alternating layers of wet & dry.
Your typical breading for chicken is:
- flour, cornstarch, or some other dry powder, possibly mixed with salt, herbs and spices
- egg, possibly mixed with milk or water
- breadcrumbs, possibly mixed with salt, herbs and spices (but beware that some may burn).
You want to shake or let drip between each addition for nice, think coatings. If you don't, as dry won't stick to dry, and wet won't stick to wet, you'll end up having a giant slip-plain and things will slide off.
If you're pan frying (instead of deep frying), you might be able to get away with your mix while cooking, but it'll likely come off when someone goes to cut into it.
You have to get the chicken "tacky". It's great to soak it in buttermilk for a while, let the buttermilk drip off and then bread the chicken. You can also use egg. Some people use flour, then egg, then breading. It all works, but somehow the chicken needs to be sticky for breading like you describe to stick.
I know what you're making is better than shake 'n bake, but the method for that is super simple. Mix your breading, wet your chicken (water, milk, buttermilk, whatever), put pieces of chicken in a plastic bag with with breading and shake it around until coated. Works like a charm.
For thicker breading, and if you don't mind gummy hands, try a 3 stage approach. Set out 3 plates with flour, beaten egg(s), breading. 1) Dredge chicken in flour (flavoured is nice), 2) dip dredged chicken in egg wash, 3) coat egg'd chicken in breading. Done.
Try to do this all with 1 hand so your other hand can touch stuff. It gets thick and messy fast:)