PURPOSE: To obtain the subject processed food capable of giving a fried food free from stickiness even by heating in a microwave oven after preservation in frozen state, by successively coating at least a part of bread crumb particles with an oil and fat and then with a shellac resin.

CONSTITUTION: The objective processed food is prepared by coating at least a part of bread crumb particles with an oil or fat [preferably an oil or fat exhibiting solid state at normal temperature and having a solid fat content index (SFI) of ≥65 at 20°C, ≥40 at 30°C and ≤10 at 40°C, e.g. cocoa butter] an then with a shellac resin (preferably in the form of an alcoholic solution having a concentration of 15-40wt.%).