It's easy to stop by your favorite fast food chicken restaurant and grab a bucket of golden brown fried chicken, unless you are one of a estimated 10 million people worldwide who for medical reasons can't have gluten.

Gluten is found in wheat flour which is the most common flour used to make fried chicken.

The simple solution is to make your own fried chicken. It's easier than you think and using a few tips and techniques you can be assured it will be delicious!

Fried Chicken - Gluten Free

Chicken (I prefer smaller similar sized pieces)
Carefully pull back skin and salt the chicken meat. replace skin and lightly salt also.
Optionally - coat with buttermilk and place in refrigerator for up to 4 hrs.
Allow chicken to rest on counter and come closer to room temp but no more than 20 minutes
If you haven't already dip chicken in buttermilk
placing your chicken 1 piece at a time in flour mixture - coat evenly
Shake off excess
place on wire rack over a paper towel and let pieces rest for approximately 20 minutes

Frying
Heat to 350 degrees Fahrenheit, 1 to 2 inches of frying oil like Canola in a heavy deep pot or skillet.
Place chicken gently into oil being careful not to crowd.
Maintain a fry temp of approximately 325 degrees Fahrenheit.
after 7- 8 minutes turn pieces over
Continue to fry until internal temp is at least 160 degrees Fahrenheit. The internal temp will rise 5 degrees or so as it rests
Remove chicken to wire rack to cool at least 10 minutes

Coating
1 cup - White Rice Flour
1/2 cup - Potato Starch (not potato flour)
1/4 cup - Corn Starch

Seasoning (What I use- feel free to use whatever you like)
1 Tablespoon of ground pepper
1 Heaping Teaspoon of Garlic Powder
1 Teaspoon of Salt

Mix Seasoning and flour mixture.

NOTE: Please be careful with frying oil!