I did not make the dip but followed the recipe otherwise. It was fair, but I'm not sure I wouldn't have been happier with just a shake and bake recipe, plus I know have nearly a quart of buttermilk to use. (Anyone know if I can freeze that)? The flavor was fine, but they seemed too greasy to me. When I do this again I think I will flash fry them and then move to the oven. The breading kept falling off, which annoyed me entirely. I think there was too much flour for this recipe cooked all in oil. Personally, that was my take from munching on the breading that fell off on the plate. After the first few came out, I double battered the rest, dipping them in red hot sauce and back in the breading. The breading stuck better but wasn't nearly as crispy, unless you let it burn. That made it crispy. In conclusion, I think we need some better guidance on making this breading work. Also, I would prefer to not fry them or do that very little.
Jac, Houston, TX