How to get breading to stick to chicken?
This has been answered in a related question : https://cooking.stackexchange.com/a/13878/67

So, to sumarize &amp; relate to your current situation : don't mix your coating together, as you want seperate alternating layers of wet &amp; dry.

Your typical breading for chicken is:


flour, cornstarch, or some other dry powder, possibly mixed with salt, herbs and spices
egg, possibly mixed with milk or water
breadcrumbs, possibly mixed with salt, herbs and spices (but beware that some may burn).


You want to shake or let drip between each addition for nice, think coatings.  If you don't, as dry won't stick to dry, and wet won't stick to wet, you'll end up having a giant slip-plain and things will slide off.

If you're pan frying (instead of deep frying), you might be able to get away with your mix while cooking, but it'll likely come off when someone goes to cut into it.