Yummm. When I became gluten free I was so afraid that I couldn't have fried chicken anymore, along with other things. I read recipes that called for lots of ingredients or to use 4-5 different flours. I don't work that way. I want it easy! I had a bag of Domata GF Flour on hand and thought I would try to make my fried chicken with that. IT WORKED!!
1 3-pound chicken, cut into 10 pieces, or 3 pounds chicken pieces
salt and pepper
3 cups gluten free all-purpose flour - I like Domata Living Gluten Free Flour
vegetable oil, for frying
Season the chicken generously with salt and black pepper.Mix the flour, 3 1/2 teaspoons salt and 1 1/2 teaspoons black pepper in a separate resealable bag.Fill a deep 12-inch cast-iron skillet or skillet of your choosing about 1/3 up the side with oil.
Heat over medium heat until a deep-fry thermometer registers 350 F.Put chicken into the bag of seasoned flour; three or four pieces at at time and shake to thoroughly coat. Remove from the bag, shake off any excess flour.
Or if you like put flour mixture on a paper plate and roll your chicken in the flour mixture. (That's usually the way I do it) Carefully lower the coated chicken, skin side down into the oil. The temperature will drop to 300 degrees F to 325 degrees F; adjust the heat to maintain this temperature so the crust doesn't burn before the meat is cooked.
Cover and fry, undisturbed, 2 to 3 minutes to set the crust until well browned.
When brown turn the chicken and continue cooking with the lid removed.
Cook until browned. I would love to tell you how long but it varies. I would guestimate that it will be about 12-15 minutes.
The chicken will register 160 F when done.
If you are making a lot, heat your oven up to 200 F and as the chicken is done put into oven to stay warm.
If you want you can marinate the chicken in buttermilk with 3 tablespoons hot sauce before coating in the flour. It's yummy too. Also, I have learned that if you cut your breast in half it cooks faster
