8 pieces of chicken (drumsticks or thighs)

2 tsp. salt

3 cups buttermilk

1 tsp. black pepper

1 ½ cups gluten-free all-purpose flour

½ tsp. cayenne



In a large bowl, combine chicken and buttermilk, toss together to make sure all chicken pieces are covered by the buttermilk.

Cover with plastic wrap, place in refrigerator to marinate for a minimum of 8 hours or overnight.

When ready to cook chicken, combine flour, salt, pepper, and cayenne in a large resealable freezer bag and toss together to combine will.

Place two cooling racks over rimmed baking sheets. Pull each piece of chicken out of the buttermilk and scrape off most of the liquid against the side of the bowl, then add to bag with flour mixture. Do this a few pieces of chicken at a time, shake bag to coat completely.

Transfer chicken pieces to racks and press flour to help it stick to the chicken as you remove it from the bag. Pour at least 2 inches oil into a large skillet, heat to 350 degrees. Add chicken pieces to oil, making sure you do not crowd the skillet.

Fry until the chicken is golden, crisp, and cooked through, which will take about 20-25 minutes.

Turn chicken over halfway through cooking process, make sure internal temperature reaches 165 degrees. Line racks with paper towels and set cooked chicken pieces on top to drain.

Serve warm.