This invention is directed to a protein containing composition for coating
a food product, containing a liquid batter protein material having a
liquid and a soy protein material wherein the weight ratio of liquid to
soy protein material is from about 3-20 to 1; and a soy fiber material;
wherein the food product coating has a non-fiber carbohydrate content of
not more than 5 grams non-fiber carbohydrate per serving. Said invention
may also include a pre-dust protein material; a breading protein material
containing at least 50% soy protein by weight on a moisture free basis;
and a liquid clear coat protein material.