Directions
Gluten-Free Fried Chicken
1 quart buttermilk 1 tablespoon paprika 2 teaspoons garlic powder 2 teaspoons onion powder Kosher salt and cracked black pepper 560 grams all-purpose gluten-free flour mix 1 tablespoon smoked paprika 2 chicken breasts , each cut in half 2 chicken thighs 2 chicken legs 2 chicken wings 1 / 2 cup canola oil ( or vegetable oil )
Directions
1 . Preparing to cook : Heat the oven to 450 degrees F . Lay down a piece of parchment paper on a baking sheet . 2 . Making the batter : Whisk together the buttermilk , paprika , garlic power , and onion powder . Add a pinch of salt and pepper and stir . 3 . Making the flour : Whisk together a pinch each of salt and pepper , flour mix , and smoked paprika . 4 . Dipping the chicken : Set a large cast-iron skillet on medium-high heat . As the pan is heating , line up the chicken , the bowl of batter , and the spiced flour . Pour the oil into the hot pan . 5 . Frying the chicken : When the oil has reached 375 degrees F , dip a piece of chicken in the batter . Shake off any excess liquid . Dip the chicken in the flour and coat it entirely . Place the chicken in the hot oil . Repeat with all the pieces of chicken . ( Don ' t overcrowd the pan . You can always do this in two batches .) 6 . Flip the chicken pieces when the bottoms are nicely browned . When both sides are browned , put the chicken pieces onto the prepared baking sheet . 7 . Finishing the chicken : When all the chicken has been browned and laid on the baking sheet , put the baking sheet in the oven . Cook the chicken until the legs have reached an internal temperature of 185 degrees F and the breasts measure 155 degrees F .
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