US

Set fryer to 300F for blanching.

In a deep tray place the chicken thighs/wings and buttermilk, carefully coat the thighs/wings in the buttermilk.

In another deep hotel pan, put your GF flour, with a pinch of baking powder and a pinch of salt to season it. Take one thigh/wing at a time out of the buttermilk, shaking off the excess and place into the flour and coat on both sides firmly.

Make sure whole thigh/wing is coated in flour. Shake off any excess flour and place into a fresh tray/pan, repeat until all thighs/wings are done. Gently place the thigh/wing into the fryer, being careful not to touch the oil with your hands and allow to cook.

Cook until core temp of 165 F is met – make sure to check more than one thigh/wing when probing as some pieces will take longer to cook due to their size If some of the meat hasn’t reached temp yet, make sure to take out all the pieces that have so they don’t over cook. Allow chicken to rest in either an empty fryer basket or hotel pan with holes, to allow excess oil to drain off.

Cool following HACCP procedures.