waiting each time for the temperature to reach 370° f again. we thin the rice flour batter as necessary with beer as each batch is cooked.
we could have transferred the already cooked chicken into a warm oven, but we do not bother here. the chicken is delicious hot, room temperature, and cold the next day! not usual for most of the other mixes.
i usually lightly toast all my seeds before grinding them. since some of the herbs and spices are already ground (turmeric, for example), grind the ones that really need grinding first (the whole seeds) and then blend in the ground herbs & spices. 