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I dipped the chicken breasts in buttermilk, then a mixture of flour and potato starch, before frying at 390F for 3 mins. The chicken breasts were sous vide beforehand so the deep-frying step was just to give it the crust.

However, I have noticed that the batter skin is always soggy underneath:

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  • You mean how could there possibly be water left under the skin after you dipped it in liquid and fried it for 3 full minutes? – Raditz_35 Dec 13 '17 at 11:35
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Are you allowing the buttermilk to drip off completely? I would either decrease the mixture (a scant coating), as it appears to be too much for this method of frying, or use a pre-made coating which is a bit thinner.

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