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Hmmm interesting. It wasn't the coating that was tough it was the skin beneath. I let this drain on a rack a bit before dredging. I don't double dip either. Though I did try double dipping onion rings recently and that worked out wonderfully.

skim it then heat it to a light boil then re package it and you are golden. Don't use the same container unless you clean & sanitize it

The soak was not long. I was pressed for time. Thanks for the input, I'm going to overnight it next time The acid in the buttermilk is the tenderizer I presume?

Left out too long? I don't get it. You mean like on the counter for hours - - nope.

Never had this happen Could it be the chicken? All the Thighs? It wasn't just the one bird, it was pieces in bulk paks. My recipe is easy: Clean the Chix Buttermilk soak Dredge Deep oil fry Oven Finish Buttermilk is salted and seasoned with ground hot pepper, thyme, Garlic powder, and...