Gluten Free Batter-Fried Chicken
1 Quart of Cold Water
1/4 Cup of Salt
4 Pounds Bone-in, Skin-on Chicken Pieces
1 Cup Brown Rice Flour
1 Cup Corn Starch
5 Teaspoons Black Pepper
1 Teaspoon Paprika
1/2 Teaspoon Cayenne Pepper
2 Teaspoons Gluten Free Baking Powder
1 Teaspoon Salt
1 3/4 Cups of Cold Water
Oil for Frying – 3 Quarts Peanut or Vegetable Oil
Make Brine – Whisk water and salt in large bowl until salt dissolves. Add chicken and refrigerate for 30 minutes or up to 1 hour.
Make Batter – Whisk flour, cornstarch, pepper, paprika, cayenne, baking powder, salt, and water in large bowl until smooth. Refrigerate batter while chicken is brining.
Fry Chicken – Heat oil in large Dutch oven over medium-high heat to 350 degrees. Remove chicken from refrigerator, pour off brine, and pat dry with paper towels. Re-whisk batter. Transfer half of chicken to batter. One piece at a time, remove chicken from batter (allowing excess to drip back into bowl) and transfer to oil. Fry chicken, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until deep golden brown and white meat registers 160 degrees (175 degrees for dark meat), 12 to 15 minutes. Drain chicken on wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining chicken. Serve.
Recipe by Karen Trosino