We are having a debate on what to use for a wash before flouring our fried chicken, onion rings and fried pickels.
My process would be Flour, patting off ALL excess, buttermilk, then seasoned flour or breader. Let set up 10-15 minutes. Buttermilk and flour again to thicker crust. Set 10-15 minutes again before frying.
For our chicken: we marinate, let dry, seasoned flour and let rest for 30 minutes, then fry at 360o; you would do the same if you used bread crumbs. For onion rings we flour then dip into water based batter then fry. Same with fish