Old Fashioned Fried Chicken

Just tried out this recipe from Living Without. Just tweaked a few things on my second batch and it came out crispy and delicious! The kids loved it.

Whole chicken cut into pieces

1 1/2 cups gluten-free flour blend

1 tsp. dried tarragon (crush leaves between fingers)

1/2 tsp. salt

1/4 tsp. pepper

1 quart vegetable oil, expeller-pressed coconut oil, or palm oil

1. Rinse chicken and pat dry.

2. Mix GF flour blend and spices together in a gallon-size plastic bag.

3. Pour oil into skillet until it is about 1 to 1 1/2 inches deep. Heat oil over high heat in a large heavy-bottomed skillet.

4. While oil is heating, dredge chicken pieces in the flour mixture, coating well. Tap off excess flour.

5. Make sure that oil is about 350 degrees Fahrenheit. Using tongs, carefully place chicken pieces, skin side down, in hot oil. Do not crowd. After 10 minutes, turn pieces over making sure that they are nicely browned (if not they might need another five minutes). Cook for another 10 minutes or until nicely browned on second side.

6. Remove chicken pieces and place on a rack over a cookie sheet to drain excess oil. If cooking a second batch, make sure to heat oil back to at least 350 degrees.