Batter up???

I have a question for you wise cookin people.
I'm making a lovely breaded boneless chic thigh for dinner and made a container of my delicious (dry) batter concoction and breaded my two thighs and put them in the cooler box too dry up a smidge.
Now the question, I as always made twice as much batter as I needed and am wondering, is there any/much bad guys in the dry batter that would keep me from reusing it in a few days? How about nuking it for 2, 3, 10 minutes?

I have watched a KFC training video (oh yes I did) and they continuously reuse their secret recipe dry batter only allowing clumps tp escape from the bottom of the breading station.
Anyway, what y'all think?
Ed

Oh ya I done crossed contaminated the hell out of it!!
So heas what I done did wif the dang powder, I shooked the dang stuff through a fine mesh strainer so as all the lil wetish chunks was gone and put the fluffy (non-contaminated??) batter mix in the fridge in a air tight container.
Now I'm just gonna think and research on it for a bit.
Ed

I did some research on the www thing and after a half dozen searches it boiled down to half say pitch it and half say use it soonish.
I'm thinking some fried shrimp this week.
Ed