Your breading mix

Most people use seasoned flour and I did for years until I learned that corn starch came out a little crispier. I now use 50/50 cornstarch and flour. Corn starch does not brown as well as flour so I put extra paprika in there. I had chicken fried pork chops tonight and simply breaded them ahead of time. They were wonderful.

What do you use for your breading mix?

of the pork chops

never tried corn starch ... hmmm. might give it a whirl next time.

I usually just use seasoned flour, seasoning depends on what I am breading but mostly sea salt, black pepper, onion or garlic (or both) powder...

Never woulda thunk it. Corn Starch for breading, worth a try I guess.

Here you go.

KNOCK KNOCK KNOCK

Deadgum! That looks wonderful!

How about I trade you quail hunting for camp cook duties?

It works great for fried quail.

What's up with that chow chow there Bill?

It goes well with blackeyed peas. I make a few pints each year.

Good stuff

generally I use either panko or cracker crumbs for "chicken-fried" chicken breasts, veal or pork cutlets and chicken-fried steak.

I used to use corn starch + flour on fish, shrimp to try and get a tempura like effect but it did not always work for me.

I've been tempted to try rice flour, but am satisfied with what I have. I'll use breadcrumbs on top of my breading mix for some dishes like chicken parmesan. I'll let it get gummy before packing the breadcrumbs on.