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In the context of breading meats, is there a difference in how things adhere to one another? What about in regards to the crispiness in the final outcome?

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    are you asking about using the milk or water as alternatives to the egg, or mixing them with the egg? – Joe Jun 27 '19 at 21:10
  • I'm referring to with eggs. – Carl Edwards Jun 27 '19 at 21:18
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    Okay ... just wondering as I've heard of using cultured buttermilk as a replacement for the eggs, but not regular milk. The more important bit for adherence is that you don't want too much of any particular dredge. See cooking.stackexchange.com/a/44128/67 . (no idea on the crispness, though) – Joe Jun 27 '19 at 21:21

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