Gluten Free Fried Chicken

4 pounds bone-in skin-on chicken parts (I used 2 split chicken breasts and 4 drumsticks) (See Recipe Notes)

1 ½ cups ( 12 fluid ounces) buttermilk

1 cup ( 224 g) plain yogurt (or you can use 1 additional cup buttermilk in place of the yogurt)

2 cups ( 280 g) basic gum-free gluten free flour blend (184 g superfine white rice flour + 62 g potato starch + 34 g tapioca starch/flour) (yes, you do have to use this blend!)

1 teaspoon freshly ground black pepper

1 ½ teaspoons kosher salt

1 ½ teaspoons smoked Spanish paprika

½ teaspoon dried oregano

½ teaspoon dried thyme

½ teaspoon dried parsley

¼ teaspoon ground cumin

¼ teaspoon ground cinnamon

½ teaspoon onion powder

¼ teaspoon garlic powder

¼ teaspoon chili powder

3 tablespoons ( 36 g) granulated sugar

Neutral oil for frying (peanut oil is ideal, but a mixture of half canola oil and half nonhydrogenated vegetable shortening works very well, too)

Directions at glutenfreeonashoestring.com

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