Let's examine how breading works. First, you have something to be breaded, some kind of meat or veggie. Meats are naturally moist; so flour will stick to their surface. But breadcrumbs of any sort, are just too heavy, with too little surface area to stick effectively to meat, or skin. The trick is to get something to act as a glue of sorts, to hold the breadcrumbs, or whatever coating you are using, to stick to the outside surface of the item to be breaded.
Here is a classic, 3-part method for getting breading to stick properly to meat, poultry, or fish.
Place 3 shallow containers on a table, side by side. I the first, place plain or seasoned flour. Fill the 2nd with egg-wash made up of beaten egg, and milk. Put breadcrumbs into the 3rd shallow container.
Pat the meat, poultry, or fish dry with a paper towel so that the outer surface is a little sticky, but not wet. Dredge the item to be breaded in the flour, making sure to coat the entire piece. Shake off all excess flour. Now, dip the item into the egg wash, again making sure that all of the item is coated. Remove and let excess drip back into the container. Now dredge in the breadcrumbs. Again shake off the excess and place onto a cooking rack. Let sit for 5 minutes before placing in the hot oil.
Here's why this works. The skin, or outer meat that is to be breaded is not sticky enough to hold fast to a coating. But it will adhere to the fine grains of flour. The flour gives the egg wash something to stick to, and hydrate. The hydrated flour acts as a paste to hold firmly to the breadcrumbs. Letting everything sit for a moment allows the flour paste to dry a little, and anchor the breading to the breaded item.
Of course, you can change the final pan ingredients to corn meal, farina, panko breadcrumbs, or even panko breadcrumbs mixed with shredded coconut (yummy on chicken, pork, and seafood).
And there you have it, the famous three step process for breading meats, poultry, fish, and anything else you might want to bread.
Seeeeeeya; Chief Longwind of the North