The battering and breading process can be used to coat meat and non-meat products.

In this process, dry ingredients and/or wet ingredients are applied to the wet surface of ordinary or cured (moisturized) meat products. The correct adhesion is a challenge for the processor because it depends on the roughness (skin, peeling of the skin), temperature (partially frozen, melted), surface moisture (half dry or wet after molding),

In general, there are many factors that affect the coating operation, ranging from the surface properties of the meat (for example, on the skin, exfoliation, partially frozen surface) to the viscosity of the batter and its temperature, crumb size and frying temperature.

An irregular shape chicken thigh can include a repeated coating process .

For example:

1.Coating with four by drum-preduster
2.Coating with Batter
3.Coating with four
4.Coating with batter again
5.Coating with four or crumbs

The overall production starts with forming (for example, cubes) to achieve the required weight and shape, or to make the entire muscle mass (boneless or bone of chicken thighs) achieve the required weight range and shape. Next comes the pre-dusting, breating, breading and frying .