How to Help Coatings Adhere and Not Fall Off on Fried Foods (Chicken Fried Steak, Fried Pork Chops):
1. After you flour the meat, if you have time, put them in a single layer on a rack on a baking sheet and refrigerate them for about an hour to help the coating set. Otherwise, let them sit at room temperature for about 15 minutes before putting them into the hot oil.
2. The oil needs to be hot enough, but not too hot, and not too cold. When you drop the coated meat in, sort of slide them in slowly so that the oil stays up underneath the patty and immediately move them around just a tad to prevent sticking.
3. Let them brown good on the underside before attempting to move them again - but remember don't have the heat up too high, somewhere just over medium. If you try to peek at the underside too soon, or try to turn them too soon, they might stick.
4. Use a well-seasoned cast iron skillet, or a high quality non-stick skillet, the newer kind that is made to take high heat. A stainless skillet will work, but know that sticking is a bigger problem with stainless.
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