When you bread/crumb anything let it sit in the fridge with the coating on for about 10min before cooking. It will allow time for the egg proteins to bond to the meat you're breading/crumbing and won't fall off when cooking nor when eating (or less chance of that happening at least). If your breading is soggy your oil temp is too low or you're not cooking it long enough. If your oil is too cold your breading/batter/crumb will absorb the oil and the moment they are removed from the fryer they'll start going soggy...