re: Is there a dish you just can't get right?

Marinating overnight in buttermilk is great. I go straight from buttermilk to seasoned flour and really press it into every nook and cranny of the chicken. Then let sit in the fridge uncovered on a rack for an hour or so. The flour will start to change color and fuse to the chicken and help make that porcine like crust as opposed to the crust that just falls off the chicken