Powdery breader, and breader mix, batter material, and fried (-like) food product using powdery breader, and production methods therefor

Provided is powdery breader that is for use in one or two or more fried (-like) food products selected from the group consisting of products for hot showcase storage, room temperature storage, chilled storage, frozen storage, and microwave cooking, and that contains starch at a proportion of 75-100 mass%, wherein as the starch, a low molecular starch containing amylose at an amount of not less than 5 mass% and having the peak molecular weight of 3×10 3 to 5×10 4 is contained at a proportion of 3-45 mass% with respect to the whole powdery breader, and the amount of the powdery breader that does not pass through a sieve having openings of 0.1 mm is 20-100 mass%.