How to Avoid Gloopy Finger Syndrome

When you bread things in preparation for frying, do you invariably coat your hands in a gloopy^* mess of egg, flour, and bread crumbs? Here's how to avoid that:

Start with three stations:

1. Your egg
2. Your breading (flour, bread crumbs, whatever). Put a fork next to this.
3. A bowl of water

Let's say you are making fried chicken. Take your chicken. Coat it in flour. Pick it up with your right hand and put it in the egg. Don't put your right hand in the egg.

Now pick it up out of the egg with your left hand. Let it drain or whatever. Put it into your breading. Don't put your left hand in the breading. Pick the breaded chicken up with your right hand.

If your right hand is gloopy, swish your fingers around in the water. If the breading gets gloopy bits in it, scoop them out with the fork.

Repeat.

^*Gloopy is a technical term meaning "covered in gloop."