Tip # 1.
Hi there,
I had similar problems: those jalapenos are slippery customers. I had a couple of hundred stuffed ready to freeze and the "trial" ones wouldn't keep the coating. I eventually froze them (stuffed but uncoated) and made a beer batter, dipped the frozen poppers it (it congealed very satisfactorilly), popped them back in the freezer before they even started to thaw. A couple of hours later I took them out for a coating of egg and crumbs and quickly put them back in the freezer. Now when I want them I take a bunch out of the freezer and deep-fry them from frozen. Works for me but it's a bit labour-intensive unless you're doing a biggish batch. Cheers
Dave Williams in CT

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Tip # 2.
Take the jalapenos and dredge them in seasoned flour then a milk and egg mixture then in your breadcrumbs. The flour gives the egg and milk something to stick to and of course the egg and milk give the breadcrumbs something to stick to.
From: ChefChile .....ChefChile@aol.com....

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Tip # 3.
Blanch the jalapenos first in briskly boiling water, then stuff them.
Dredge the blanched stuffed jalapenos in flour, then dip in beaten egg, then roll them in crumbs and deep fry. Make sure the oil is around 350 F for best results. The coating will stick fine. Good luck!
From: Dave Sacerdote, davesas@tiac.net

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Tip # 4.
I rub them on a grater lightly to scuff the skin . It doesn't take long to do a bunch and it helps the coating stay on. Hope this helps.
From: Bill, wcm4@earthlink.net