I've made a chicken/pork breading out of half parmesan cheese (the cheap green can parmesan works very well) and half textured soy protein. It stayed nice and crunchy, even when oven baked!

Textured soy protein is the solid leftovers from the process of making soy sauce. Dried and puffed, it makes a good "bread crumb", and I've seen somewhere a recipe that added chicken broth to it to make a stuffing of sorts. (I'll see if I can find it) The brand that I use is Bob's Red Mill Textured Vegetable Protein.