Anyone have a good, workable ratio for Kosher salt to panko for breading mixtures (barring other salty elements, like Parmesan)? I always salt to taste but I tend to feel like it's kind of a crapshoot b/c Kosher salt seems to concentrate at the bottom of the mix so it's hard for me to gauge how it'll turn out. I'd love to just have a reliable "go-to" ratio. Also wondering if people season flour AND bread crumbs when breading, or just bread crumbs?
Thanks for signing up!
Connect with us to get more Food52!