It is not a good idea.
You can certainly prepare your seasoned flour mixture and keep it in bulk.
Just transfer it as you need it to the container where you do the actual breading or dredging; then you don't need to discard the entire amount.
cooking.stackexchange.com/users/14401/SAJ14SAJ
If your chicken goes into the flour, you've got a contamination risk...which can't be sifted out.
While the likelihood that you poison yourself and your guests is minimal, particularly if you refrigerate, use in the next day or two, and cook thoroughly (certainly don't cross contaminate by mixing the sifted flour back into your unused flour)....
I wouldn't take the chance.
Instead, get better about portioning your flour..toss the excess.
cooking.stackexchange.com/users/17143/moscafj
As everyone's already pointed out this is a BAD idea...
BUT I make too much flour all the time too.
What I choose to do instead of throwing out the left over seasoned flour (
considering it's touched raw meat) is to add some egg to the flour and mix it thoroughly.
I then fry
that dough in the pan just like I did the flour and egg covered chicken, beef, eggplant, ect.
Once it's cooked through
I have a little chef's treat to enjoy!
cooking.stackexchange.com/users/17360/Dan
Safe depends on your definition of the word.
If you wouldn't mind ending up with E. Coli or Salmonella, then I guess you could call it 'safe'.
Otherwise, no of course it is not safe. :)
cooking.stackexchange.com/users/24118/Chris Mann
Keeping the flour seems like a bad idea, as explained in the other answers.
The obvious solution is to stop getting carried away and using too much flour!
Alternatively, instead of dredging the chicken through the flour, you could try sprinkling the flour on by hand.
As long as you're careful to use one hand for the chicken and one for the flour, your unused seasoned flour hasn't come into contact with the raw chicken so you can store it like any other flour.
cooking.stackexchange.com/users/24117/David Richerby
After our family makes fried chicken.
We mix the leftover flour and egg together and pour in pan after chicken is taken out.
Stir around and chop up into little bits then you have some of those little crunchy chicken in a bisquit snacks.
cooking.stackexchange.com/users/26335/Diane
The game you're playing is that you have a tub of flour whose viable lifetime is only as long as raw chicken (or possibly even less, if the damp flour where the chicken has touched it is a particularly good culture medium).
This is a difficult substance to manage.
I think I've done it, but only because I wasn't immediately cooking all of the chicken , and I saved the flour to do the rest of it.
Hence I didn't keep the flour any longer than I kept the chicken that contaminated it.
I'm not dead,
but like I say I'm not entirely confident that the salmonella or whatever won't thrive better in the flour than it did in the chicken.
cooking.stackexchange.com/users/24124/Steve Jessop
I love to make (and eat) buttermilk fried chicken but I always get carried away with the amount of flour I use.  I am fully aware of contamination due to raw chicken, but is it safe to keep the excess seasoned flour used to coat the raw chickens in an airtight container and use it solely for this purpose?  Before storing the flour I sift out any larger pieces.
Saving seasoned flour used for dredging chicken
cooking.stackexchange.com
<food-safety><chicken>
cooking.stackexchange.com/questions/43174
cooking.stackexchange.com/users/19141/Hutchette
This is a contamination risk and a bad idea, but you could try to use less flour and sprinkle it on the chicken rather than dredging the chicken in the flour. Once flour has been used for coating chicken it should not be kept as it may be contaminated. To save flour either use less or sprinkle flour on chicken rather than dipping chicken in the flour.
It is not a good idea to save flour that has been used to coat chicken. Flour that has been used to coat chicken is not safe as it may be contaminated. Obvious solutions are using less flour or sprinkling the flour over the chicken instead of dipping the chicken in the flour.