By far, the best recipe so far! Why not 5 stars then, Rich?? Because of my technique, which I will tweak a bit. When dredging in the flour/salt/baking powder mixture, give it a good shake or tap, as sometimes flour clings, causing the batter to fall off in a clump. It mentions the "tap" when removing from the breadcrumbs. Also, because this recipe does cause the breading to be rather thick, next time, I'll try double onion slices, as in ring inside of ring, trying to balance the onion:coating ratio a bit.
I do believe I'll try this method with chicken!
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By far, the best recipe so far! Why not 5 stars then, Rich?? Because of my technique, which I...