Well, I failed at cloning LJS batter

[Saikii]

especially because I didn't have french onion crisps or onion powder, but I've learned something very valuable: Always pre-cook meat before battering and frying.

My recipe, minus onion powder:

1 c. plain flour
1 tbsp. baking powder
1 tsp. baking soda
Dash of garlic
1/2 c. cornstarch
pinch of pepper (I should have used white pepper, probably)
pinch of poultry seasoning
1/4 tbsp. salt
3/4 very hot water
pinch of paprika
1 tbsp onion powder
about a third a cup of corn flour
seasoned salt

Mix the dry ingredients together, then whisk it with the added water until smooth and creamy. Dip -pre-cooked meat.

Notes:
Cook it in chicken grease. Oil and chicken fat taste awful together.

Cook meat fully before-hand or corn flour will burn and taste nasty. Burnt batter ruins oil.

I still have a problem keeping more batter on the meat.  

[Mama Ame]

Where did you read that you have to pre-cook the meat before you fry it? I'm not much of a cook but I do watch food network a lot (I know, I'm weird LOL) and I've never seen anyone on there pre-cook before they fry.  

[Saikii]

I learned from personal experience. Meat takes more time to cook than breading. The bigger the piece, the more it needs to cook. Under-cooked meat is dangerous. If the breading burns, it ruins all the good oil in the fryer. That is why I took note to bread after cooking.