Buttermilk Fried Chicken ( Gluten Free)

• 6 chicken drumsticks, skin on bone in
• 6 chicken thighs, skin on bone in
• 3 cups buttermilk
• 2 cups bob's mill all purpose gluten-free flour
• 2 teaspoons smoked paprika
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 cups canola oil (more may be needed depending on the size of the pan you are using for frying)

1. Place the chicken pieces in a large bowl, add enough buttermilk to cover the chicken.
2. Cover with saran and marinade for several hours or ideally overnight.
3. Combine the gluten flour and seasonings.
4. You may not use all the seasoned flour so evenly spread some on a plate (add more as needed).
5. Dredge each chicken piece in the flour, evenly coating, shake off the excess.
6. Fill a large skillet with 1 inch of oil. When hot, fry the chicken in batches until golden brown, about 5 minutes , turn to evenly brown.
7. Do not overcrowd the pan.
8. Drain on wire rack on cookie sheet. Draining on paper will make it soggy and greasy.
9. Arrange the chicken on a lightly oiled baking sheet.
10. Finish in a pre-heated 350F oven until the juices run clear and no longer pink near the bones; about 10-15 minutes.
11. Time may vary depending on the size of the chicken pieces.
12. Amounts of seasoned flour can be save for future use.
13. Check out our website ourfavoriteglutenfreerecipes.info for more "delicious recipes missing the gluten but not the flavor".

chicken, chicken, buttermilk, bobs, paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, canola oil

Taken from www.food.com/recipe/buttermilk-fried-chicken-gluten-free-521530 (may not work)