How do I get breading to stick to pre-cooked chicken for pan frying? I tried pan fried chicken and pre-cooked the chicken sous vide. This meant that the chicken just needed to be crisped once it went in the pan. I dredged in flour then egg and then panko (Japanese bread crumbs). The chicken was cooked perfectly and the crust was really nice, but the two didn't stay together when cut. The breading would shear right off. 

I did not dry the chicken after removing from the sous vide, so it was a little damp. 

How can I get the breading to adhere better to the chicken? Flour, egg, Panko works great for raw chicken. How can I get it to stick to the pre-cooked stuff?
The three step method should work for this.  

This being dredge the cooked chicken in flour, then egg wash and finally the bread crumbs(ideally Panko bread crumbs).

The other way is to do a tempura batter.  But to make sure the tempura batter is effective, make sure to dredge the chicken in flour first.

Good Luck,

I will be doing this soon and I can give the results.  The three step method is the best method I have found for breading and frying meats in general.