I have all my pieces of chicken marinating in a blend of milk and lemon juice as I had no buttermilk, pure chipotle powder and Lawry's seasoning salt. This has been marinating for about three hours. I am now in a quandry as to the batter. We tried a wet batter last week but some of the crust was a bit chewy. This time around I am thinking maybe a dry batter? What is your best ever fried chicken coating? I am re-using my oil from last week, which has been quadruple strained and stored in the regrigerator and I will be using a pot to fry in, not a fryer machine. Thanking you in advance for your responses! I am new here to Chowhound!