I never liked the conventional dredging process ( flour -> egg wash -> flour). The coating always turns thick, and lumpy and doesn’t cook well at places. And not to mention the mess the entire process creates. This recipe has just 2 steps – Buttermilk marinade then coat chicken in a dry mixture. The acid in buttermilk tenderizes the chicken, keeping it moist and juicy after cooking. Perfectly seasoned inside out. The buttermilk marinade is seasoned first, so the chicken soaks up the flavor. Then the dry flour coating is again mildly seasoned.
Best way to reheat is to put them in an airfryer and cook it for 2-3 minutes @200 C. Note – Chicken might dry out a little bit upon reheating.
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