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I think Kenji once did an article on making batter that sticks better. I obviously don't remember his advice but it's mostly because I tend to deep fry stuff or not fry it at all.
I thought I remembered Alton Brown saying that pan frying tends to keep batters stuck to things far better and it has something to do with not flash-steaming moisture out and away from the protein (and thus not creating the layer between the protein and the breading as they cook). So the theory was that pan-frying allows the batter to adhere to the meat by slowly releasing the moisture from the meat as it cooks.
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"If there's a god, he's laughing at us.....and our football team..."
"When you look at something through rose colored glasses, all the red flags just look like flags."
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