According to my grandmother, chicken gizzards should be parboiled before being breaded for frying. She suggests a 10- to 15-minute parboil (clean your gizzards, put them in a pot, fill the pot with cold water until the gizzards are just covered, and time the parboil from the moment you achieve a hard boil). She also suggests thoroughly cooling and drying the gizzards before breading them.
It depends some on technique, and some on what you're cooking. And it depends on your definition of "sticking."
Foods that are high in protein (especially those low in fat) are more prone to sticking. So a really lean white fish, which is almost all protein, will want to stick. Likewise, egg whites can stick. To some extent, almost any food that doesn't have a generous amount of easy-rendering fat will want to stick, but higher protein is more sticky.
To counteract this tendency, you need to compensate by putting some kind of fat (usually butter or oil) into the pan in advance of the food. Most people seem to get the best result by preheating the dry pan some, then adding the oil, letting it get up to temperature, then adding the food.
That's the simple summary, but it can get you pretty far.
There's another thing you might run into as well--high-protein items that stick at first will release on their own if you let them cook long enough at reasonably high temperature. So if you throw a steak dry into a hot pan, it's going to stick at first, but as the Malliard reaction occurs (that nice brown crust we love), the steak will actually release from the pan (or mostly release) of its own accord--usually after 3 minutes or so at high heat. The same is true of most meats, but with delicate ones like fish you're probably better off providing more fat/oil than counting on an easy release as the proteins denature.
Finally, what's your definition of "sticking?" If your food literally sticks to the pan, then the technique I gave in paragraph 3 above should help you out. If you are able to move your food around, but find that little bits stick to the pan and turn brown, that's to be expected. That's called "fond" and most people try to retrieve those delicious browned bits by deglazing (putting in a liquid and stirring/scraping as it boils down) and making a pan sauce. And even if you don't want to make a pan sauce, you can clean those stuck brown bits off by putting just a little water in the pan and bringing it to a boil. Scrape the pan with a wooden spatula (or even a regular spatula if you're gentle) while the water's boiling and stuff should come right up.
Best Answer
In these types of recipes, you have two approaches to hold the minced meat together.
If you’re not using eggs, or using less than what standard recipe calls; you should use a bit more.
Overworking the minced meat with salt creates a thicker texture, it’s not desirable in many kabab/kofte applications; however it will denature the proteins so they will bind... Essentially the same chemical principle with the egg whites.