# Why does the breading fall off my cutlets?

**URL:** <https://boards.straightdope.com/t/why-does-the-breading-fall-off-my-cutlets/510935>\
**Category:** Cafe Society\
**Created:** [September 21, 2009, 12:47pm UTC](https://boards.straightdope.com/t/why-does-the-breading-fall-off-my-cutlets/510935 "2009-09-21T12:47:43Z")\
**Posts on this page:** 2\
**Page:** 2

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**Author:** ![Walkabout](https://avatars.discourse-cdn.com/v4/letter/w/46a35a/32.png) [@Walkabout](https://boards.straightdope.com/u/Walkabout)\
**Post date:** [September 21, 2009, 7:15pm UTC](https://boards.straightdope.com/t/why-does-the-breading-fall-off-my-cutlets/510935/21 "2009-09-21T19:15:09Z")

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I’ve done fried chicken before, pretty much as you outlined. As long as I don’t flour-egg-bread, I’ve never had a problem; it’s just the double-dip that gives me problems. My mom taught me the old fashioned method - shake the chicken in a bag with seasoned flour.

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**Author:** ![lee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lee/32/7455_2.png) [@lee](https://boards.straightdope.com/u/lee)\
**Post date:** [September 21, 2009, 8:31pm UTC](https://boards.straightdope.com/t/why-does-the-breading-fall-off-my-cutlets/510935/22 "2009-09-21T20:31:14Z")

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I get impatient too, but they will really taste better if you let them fry without moving them so they can brown properly and the malliard effect can take place.

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