Breading losses from poor adhesion of coating to food products is a major concern in the battered and breaded foods industry. The primary aim of this study was to determine effects of protein and gum sources and amounts on the adhesion of a commercial breading mix to poultry skin. Protein sources used were whey, soy, nonfat dry milk, egg albumen, and gelatin. Gum sources were sodium carboxymethyl cellulose (CMC), guar, tragacanth, and xanthan. Among the proteins, gelatin and egg albumen most effectively improved adhesion. For all gums studied, only CMC was significantly better at improving adhesion. Increased levels of gums and proteins in breading did not affect adhesion significantly.