Ok here's a fried chicken question I never really found the answer to. Should the 'batter' be dry or wet before the chicken goes into the fryer? I mean, let's assume you're marinating your chicken in buttermilk or soy sauce or what have you so that it's kinda wet-ish. You coat it in flour or some kind or starch. The starch is dry. Should you fry right away? Or you wait a bit for the starch to absorb the liquid from the marinade so that it's more like a batter, then fry? An issue I've had with using potato starch instead of flour (Korean Fried Chicken) is that the batter tends to separate from the chicken and not stick to the chicken skin. How to avoid that? Thanks!