Then be sure you let the bulk of the egg drip off the meat and dredge it in a dish of crumbs instead of using the baggie. I found that just plopping the meat in the coating dish and forking the stuff over the top worked best.

I have had the best luck with shrimp and the worst with fish. I think it's becuase the fish was big and thick and the shrimp was so small and easy to 'coat and float' The steak for the chicken fried steak is so thin it's not too hard to do. I made sure to leave it in the pan until the coating was crispy.

Keep trying because once you figure it out it's definitely worth doing!

Luck!

MB