I’m the first to admit it—the breading is the best part of baked or fried chicken (or pork, steak, or fish, or anything, really). So, when the breading separates from the cooked chicken and falls off, it's a major disappointment, right?

And I also have to admit, this has happened to my breaded entrees more than once. If you can relate, then you’ll appreciate the very helpful tips on how to avoid this mishap from the experts at www.southernliving.com.

After many experiments, they’ve found a foolproof method for breading chicken (and anything else). It may look like any traditional breading method, but there are a few small steps in there that will create a crisp, crunchy coating that STAYS PUT! This is Southern Living’s method:

First, “PAT THE CHICKEN DRY. Remove the chicken from its packaging and pat the surface dry on both sides with paper towels. You can also let the chicken sit, uncovered, in the refrigerator to dry it out. It sounds counterintuitive, but a dry surface will help the flour adhere evenly to the chicken.

Then, “DREDGE IN FLOUR. Season the chicken with salt and pepper, then dredge in all-purpose flour so that there is a thin, even coating of flour.

Next, “DIP IN BEATEN EGGS. Dip the flour-coated chicken in a bowl of beaten eggs. (You can also use buttermilk, if you prefer, or add a teaspoon of Dijon mustard or a few drops of hot sauce to the mixture for a little kick.) You want the eggs to completely coat the flour.

Then, “COAT IN BREADCRUMBS. Dredge the chicken in breadcrumbs (or crushed crackers) that have been seasoned with salt and pepper (and other herbs and spices, if you prefer). Make sure the breadcrumbs completely cover the chicken, making a nice, thick coating.

And then, “CHILL! Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This crucial step will help the layers of breading ingredients solidify, and adhere better when the chicken is cooked.”

Once ready to cook, embrace an important concept: We turn breaded food too often. This practice interferes with the sear, and even with following Southern Living’s breading tips, the food will stick, and the breading is lost. Learning to leave food alone is one of the hardest lessons in cooking; it’s so tempting to turn, poke, flip. But your breaded chicken (or anything else) won't develop a nice crust unless you allow it to cook, undisturbed, for the specified time.

One sign that it’s too early to turn: You can't slide a spatula cleanly under the crust. "It'll release from the pan when it’s ready," says America’s Test Kitchen Director Tiffany Vickers Davis. "Don’t try to pry it up―the crust will stick to the pan, not the chicken."

My parting words? Trust the pros and their recommended processes. They’ve experienced the mishaps so we don’t have to!