It's kind of funny how most of us think of breading strictly in terms of breadcrumbs. Or maybe breadcrumbs mixed with cheese. But the possibilities are endless.
There are the breadcrumb variations, for instance. Panko vs fine crumbs; cracker crumbs; matzo meal; cornmeal.
Then there are other baked goods converted into crumbs: potato chips; ginger snaps; pretzles; graham crackers.
Think way outside the box, and you look at things like instant mashed potatoes; seeds such as sesame, sunflower, and pumpkin.
And, as we've been discussing, nuts.
All of these can be used alone or in combinations with each other.
How you get the breading to stick can contribute to flavor variations as well. Typically we use an eggwash/crumbs approach. Or the three-bowl method (flour, wash, crumbs). But, for a variation, try coating the food with a sticky condiment---mustard, chile sauce, mayo---and then into the crumbs.
All kinds of great taste treats in store.
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