Recipe by CYNDI65, Premium Member © 2011 Sarah Phillips CraftyBaking.com
This makes a wonderful family recipe. You won't be able to tell that it is gluten-free!
GLUTEN-FREE RECIPE HELP
16 pieces bone-in chicken parts
1 1/2 cups gluten-free all-purpose flour blend; such as Bob's Red Mill
2 teaspoons dried chervil or dried tarragon
1 teaspoon salt
1/2 teaspoon pepper
Vegetable oil to fry chicken in, such a grapeseed or Canola oil.
Rinse chicken pieces and pat dry. Patting the chicken dry helps the flour to adhere to the chicken better.
Mix flour and spices together in a shallow bowl or gallon-size plastic bag.
Heat oil in skillet. Oil should be no more than 1 1/2-inches deep, depending on the size of your skillet.
Dredge chicken in flour mixture, coating well. Tap off excess flour.
Using tongs, carefully place chicken pieces, skin side down, in hot oil. cover pan.
After 10 min, turn pieces over. (They should be nicely browned; if not cook until they are before turning over.)
Fry for an additional 10 minutes until nicely browned.
CYNDI65 SAYS: You should NEVER turn foods more than once when frying!