Ten-Second Tips for the Kitchen | breadcrumbs
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Baguette

Put leftover French baguettes through the food processor, put the crumbs in a zippered freezer bag, and place in the freezer for the next time you need bread crumbs.

Alternatively, if you know an entire baguette will not be consumed the day you bring it home, put the portion you know will not be eaten into the freezer in a zippered freezer bag.  When you are ready to use it, leave it out on the counter for about half an hour.

Breading/Coating Meat or Poultry

Prevent buildup on hands: Use one hand for the wet part (egg) and the other hand for the dry (flour or breadcrumbs).  Keeping the wet from the dry will eliminate a buildup of batter on your hands and makes cleaning up easier.

You can also put sheet of wax paper or parchment on the plate before putting the flour or breadcrumbs.  Lift the corners of the paper until the meat is covered.

Another option is when you need to coat foods with bread crumbs, batter, or flour, place the coating in a zipper lock freezer bag or any plastic bag and shake.

Help coating stick: After coating chicken, place in the refrigerator for about 45 minutes before you fry it.