Saving seasoned flour used for dredging chicken 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.
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.