- 1 quart buttermilk
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Kosher or Sea salt and cracked black pepper
- 4 ½ cups gluten free flour (purchase premixed or go to our Gluten Free Conversion Chart and mix your own gluten free flour mix)
- 1 tablespoon smoked paprika
- 1 fryer cut into pieces breasts, thighs, legs and wings
- ½ cup canola oil (you could also use grape seed or vegetable oil)
- Preheat oven to 450⁰ F. Lay down a piece of parchment paper on a baking sheet.
- Combine the buttermilk, paprika, garlic powder, onion powder and a pinch of salt and pepper by whisking until completely mixed
- Combine flour mix, pinch of salt and pepper, and smoker paprika and whisk until completely mixed.
- Place a large heavy skillet on medium-high heat. As the pan is heating prepare the chicken, place the batter and the spiced flour into separate bowls.
- Pour the oil into the hot pan.
- When the oil has reached 375⁰, coat a piece of chicken in the batter. Shake off any excess liquid then dredge the chicken in the spiced flour mix coating it completely.
- Place the coated chicken in the hot oil. Repeat with all pieces of chicken. (Do not overcrowd the pan. If you have too, fry the chicken in two batches).
- Turn chicken pieces when the bottoms are nicely browned. When both sides are browned, put the chicken pieces onto the parchment covered baking sheet.
- When all the chicken has been browned and laid on the baking sheet, put the chicken in the preheated oven. Bake the chicken until the legs have reached an internal temperature of 185⁰ F. and the breasts measure 155⁰ F.