What can cause loose breading or breading falling off?

Loose breading or breading falling off can often be attributed to the use of old batter. When batter sits for an extended period or becomes stale, it loses its effectiveness in adhering to the protein being cooked. This can result in a less cohesive bond between the breading and the food item, leading to the breading peeling or falling off during cooking. Fresh batter, on the other hand, maintains its consistency and stickiness, allowing it to cling properly to the food surface. High cooking temperatures can actually cause the breading to set more quickly, while a longer cooking time ensures the food is completely cooked through, promoting better adhesion of the breading. Therefore, it is crucial to use fresh batter for optimal results in maintaining the breading during cooking.