Gluten-Free Fried Chicken

Ingredients:

• 14 chicken legs (4.6 lbs drumsticks)
• 2 cups Mama’s gluten-free flour
• 3/4 tsp xanthan gum
• 1 Tbsp salt
• 1 Tbsp ground black pepper
• 1/2 Tbsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cayenne pepper
• 1 cup buttermilk

Buttermilk Substitute: 1 Tbsp lemon juice then add enough milk to measure 1 cup total. Stir and set aside for at least 5 minutes.

Flour alternative: If using all purpose regular flour omit the xanthan gum.

Directions:

1. Preheat your oil, in a heavy pan on the stove to 325 degrees F. Also, get out your air-fryer or preheat the over to 350*.
2. In a large bowl, combine the flour, xanthan gum, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside.
3. Layer your chicken in a casserole dish then pour the buttermilk over it.
4. Take the soaked legs and aggressively push the flour mixture into the wet chicken. Make sure that the chicken is very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the legs in your hot oil.
5. Next, repeat the dredging step with your other chicken legs
6. If you are only using the frying pan, fill the pan so the chicken is only one layer thick in the pan. Turn legs gently every few minutes for even cooking. Continue for 15 minutes then go to 9. (We use a fryer and or the oven in conjunction with the pan. This reduces the amount of oil needed. Fry each side for about 2 minutes, just until the legs begin to crust, then remove from the pan and place in the fryer or oven to continue crisping. Air fry at 400* for about 25 minutes.
7. After 15 minutes, take a probe thermometer and check the temperature of a leg. If it reads 180* F, your chicken is done.
8. Remove chicken from the oil and let drain for 5 minutes. (Bonus – no need to drain if you used the fryer or oven) Let cool for an additional 10 minutes before serving.