Most of the breading falls off unless you dip the chicken in milk first, but it cooks up quickly in Promise ~ a special high omega oil that makes the world taste vaguely of frenchfried shrimp." <<<<
Thanks for the tip, I'll be trying out the recipe this week, it sounds good.
Actually, it amazes me how all the different brands of gluten-free PANCAKE FLOUR are so superior to all other flours & cake or cookie mixes, so I've got plenty of pancake flour on hand at all times.
There's even a gluten free Bisquick out there now, but I have no idea if it's any good since I'm several sacks ahead of my next purchase.
Tip on cornbread. When you use any of the old recipes where they don't add wheat flour all you have to do to keep it all together is make it in a single pan, then just cut off blocks as you eat it.