It’s taken a lot of trial and error, and more than a few near-misses, but I think I finally  have a primal flour for breading pork chops (or chicken pieces, or maybe even fish…) that (a) has good crunch and (b) doesn’t have an “off” flavor.

So. Here goes. All flour measurements are ballpark. Tonight I started with 1/4 cup of each and had to mix more, and then had some leftover.

If you try it, I’d love to know what you think!