Season your flour well. The coating should be as flavorful as the marinade to ensure every bite is delicious and balanced.
For extra-crunchy results, double-dip the chicken. After the first flour coating, dip back into the buttermilk and re-coat with flour before frying.
Always let the chicken rest for a few minutes after frying. This helps the juices redistribute inside the meat, making it more tender and flavorful when you bite in.
Conclusion