Nothing says down-home cooking like buttermilk fried chicken, and this recipe makes it gluten-free. With a light and crispy skin and just the right kick of spice, this is one recipe that will have you coming back for more.
Place the chicken pieces in a baking dish and pour the buttermilk over top. Cover the dish with plastic wrap and refrigerate for 2 hours or overnight. Remove the chicken from the buttermilk and pat the pieces dry with paper towels. Season liberally with salt and pepper.
In a large bowl, whisk the eggs together with the Tabasco.
In another bowl whisk together the rice flour, starch, salt, black pepper, garlic powder, and paprika.
Dip each chicken piece into the egg mixture, then shake off the excess egg and coat it well with the flour mixture. Using your fingers, push the flour into the chicken to ensure it is well coated. Place the breaded chicken on a plate. Once all the chicken is coated let it sit for 5 minutes, then coat the chicken in the flour mixture a second time.
Line a baking sheet with paper towels and place a wire cooling rack on top. Preheat the oven to 200 degrees.
Fill a large, deep frying pan or Dutch oven halfway with vegetable oil. Insert a frying or candy thermometer. Heat the oil to 380 degrees. Once the oil is to temperature, carefully lower the chicken into the hot oil, taking care not to crowd the pan. Let the chicken cook on one side for 4 minutes, then flip the pieces over and let them cook for 4 more minutes. You may have to adjust the temperature to keep the oil at 380 degrees. Remove the cooked chicken from the oil and place them on the cooling rack. Sprinkle the cooked chicken with a little salt. Place the chicken in the oven to keep them warm and crisp while the other pieces cook. Once the oil comes back up to temperature repeat the process with the remaining pieces of chicken.