Serves
4
4
Prep
20 minutes
20 minutes
Cook
20–30 minutes
20–30 minutes
Ingredients
- 2 lb / 900 g boneless thighs or chicken tenders
- 1 cup / 240 mL buttermilk
- 1 cup / 150 g rice flour
- 1/2 cup / 60 g cornstarch
- 1 1/2 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
- High-heat frying oil, as needed
Method
- Combine rice flour, cornstarch and seasonings.
- Let excess buttermilk drip from chicken, then dredge thoroughly.
- Rest coated pieces briefly.
- Cook in suitable frying equipment until crisp and the chicken reaches 165°F / 73.9°C.
- Drain on a wire rack.
Recipe notes
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