1 broiler fryer chicken, cut into 8 pieces
Or 10-12 chicken tenders
3 cups Mama’s Almond or Coconut Blend Flour or your favorite G-free flour blend
2 tsp. gf seasoning salt
1 tsp. salt
2 tsp. black pepper
2 tsp. sugar
1½ tsp. paprika
1½ cups buttermilk
1½ tsp. baking powder
¾ tsp. baking soda
3-4 cups oil, peanut, canola, or safflower
In a medium bowl, combine flour, seasoning salt, salt, black pepper, sugar, and paprika. Mix well.
In a medium bowl, combine buttermilk, eggs, baking powder, and baking soda. Whisk together until batter is smooth.
Dip chicken into buttermilk mixture, allowing excess to drip off. Roll in flour mixture. Dip again into buttermilk mixture and roll in flour mixture. Place on plate until oil is hot. Repeat with remaining chicken pieces.
In a large heavy bottom skillet or Dutch oven that has a lid, add oil. For chicken tenders it should be at least ½ inch depth, and for broiler chicken ½ inch to ¾ inch depth. Heat oil until it reaches 365 degrees. Fry chicken skin side or flesh side down. Cover chicken with lid and reduce heat to medium. Fry for 7-9 minutes or until bottom side is golden brown. Flip chicken over and fry for additional 7-9 minutes or until bottom side is golden brown. You may need to rearrange chicken if needed. Internal temp should be 165-170 degrees. Remove chicken and serve, or place in 175 degree oven until all your frying is done.
Note: When frying gluten free chicken, flip chicken carefully. Don’t move the chicken around too much as the coating will come off. Be patient and let the chicken cook on each side until it is thoroughly cooked. Gently move to serving plate.