Cooking: how to a season for breaded meats.

Today ill teach you the correct way to season your flour. Seasoning the flour adds a ton of flavor and is something you can play around and doctor with. Do this before breading things like chicken, cubed beef steak or pork chops. Unless you have one of these(see pic below) restaurant style fully submerging deep fryers, avoid doing whole chicken breasts
Steps and what you need:
I use a something square appropriate for the size of meat I use. Anything two or more inches deep. This will contain the mess you will make.
Now having some sort of shifter is the trick. By using something like the pic below, everything will evenly mix together so not to create patches where one parts taste to salty or peppery.
These shifters are great and a must have in every kitchen. By using this shifter with the flour and dried powdered spices (ex gralic powder, onion powder) you will mix it all evenly and the seasoning will disperse properly over the meat. What i do is grab two bowls and mix everything in one bowl and mix around a little Then scoop out the half mixed flour seasoning and begin shifting into the other bowl. Do this five to six times and then transfer into the square dish to start your breading/dredging.
There you have it, the best way to season flour and what to use. Another thing dont use more flour then needed. For example,the first picture on this post is a pork chop and there were four that size. Pretty small right? Now i used 1 and a half cups flour for four small chops. Now i use the beaten egg yolks to seasoned flour method, (which can use a little more flour) so season accordingly. Thanks and please share and vote and i will do my part as well. Hope this helps.