Which of the following is NOT a reason for loose breading?

The assertion that "too cold batter" is not a reason for loose breading is correct due to the manner in which batter adheres to food during the breading process. When the batter is too cold, it can actually become thicker and more viscous, which may help it to coat the food more effectively. Conversely, if the batter is at an appropriate temperature, it will better adhere to the food item, providing a firmer coating.

The other reasons listed involve factors that negatively impact the adhesion of the breading. Old batter can separate and lose its effectiveness, leading to a looser coating. If the marinade is not drained properly, excess moisture can cause the breading to loosen. Lastly, not cooking long enough can prevent the breading from setting properly, resulting in it being too loose. Understanding these dynamics is essential for achieving a perfectly breaded food item.