I Can't Get Crumb Mixture To Stick
Whenever I try to fry something in crumbs (flour>eggwash>crumbs) the coating (or most of it) on the product falls off. This happens whether I'm shallow-frying or deep-frying, and whether it's chicken or seafood. The oil is at 170-180°and I'm using Canola which apparently is the one to use. What's goin' on?