For those who work in the food processing industry and develop breadings and batters, they understand the science behind creating the perfect coating. Food coatings must not only taste good, but they also need to provide and protect flavor, texture, and appearance. Coatings may also need to prevent oxidation, limit moisture and oil transfer, give freeze/thaw stability, and extend shelf life. They have to be applied and stay attached to food surfaces under various conditions without getting stuck to each other. Breading and batter systems are usually considered in isolation, which makes it hard to understand the differences between them and why any one system is more suitable than another.