Creating a crust on fried meats is a delicate balance of ingredients, oil and heat, all working together to achieve a crispy covering. Flour is the key component of coated fried meats. Getting it to stick is a culinary art form.
Eggs Do the Trick
Use egg to make flour stick to meats before frying. Beat as many as six eggs in a large bowl with a pinch of salt, blending the yolk and white thoroughly. Pat the uncooked meat dry with a paper towel, then roll it in flour. Dip the floured meat into the blended egg mixture, then back into the flour again. A slight variation of this method is to dip the meat in egg from the very beginning, then repeat the process a second time to create an extra-thick crust.
For a lower-cholesterol version of fried meats, use only the egg white or an egg substitute for binding the flour to the meat. If you have dairy allergies, skip the egg entirely. Make a paste out of flour and water, then spread it over the meat. For a richer flavor, use melted butter instead of water, or include buttermilk or yogurt for a thicker coating. Fry the meat gently, turning it as little as possible.