Sunday Porch Buttermilk Fried Chicken

Ingredients

• 4 lbs bone-in, skin-on chicken pieces (thighs, legs, and breasts)
• 2 cups buttermilk
• 3 tbsp Salted Perfection Lafayette Select Blend, divided
• 2 cups gluten-free all-purpose flour blend (ensure it includes xanthan gum)
• 1/2 cup cornstarch
• 1 tsp baking powder
• 1 tsp garlic powder
• Neutral high-heat oil for frying (such as vegetable or canola oil)

Instructions

1. In a large bowl, whisk together the buttermilk and 1 tablespoon of the Salted Perfection Lafayette Select Blend. Submerge the chicken pieces in the buttermilk, cover, and refrigerate for at least 4 hours or overnight to ensure the seasoning penetrates deep into the meat.
2. In a shallow dish, whisk together the gluten-free flour, cornstarch, baking powder, garlic powder, and the remaining 2 tablespoons of Salted Perfection Lafayette Select Blend until the color is uniform.
3. Remove a piece of chicken from the buttermilk, letting the excess drip off, then dredge it thoroughly in the flour mixture. Press the flour into the chicken firmly to create those beautiful crags and nooks that turn into extra-crispy bits.
4. Fill a large heavy-bottomed skillet or Dutch oven with about 2 inches of oil. Heat the oil to 350°F over medium-high heat.
5. Carefully place the chicken in the hot oil in batches, being careful not to overcrowd the pan. Cooking in small groups keeps the oil temperature steady so the crust doesn't get greasy.
6. Fry the chicken, turning occasionally, until the crust is a deep mahogany brown and the internal temperature reaches 165°F, about 12 to 15 minutes depending on the size of the piece.
7. Transfer the chicken to a wire rack set over a baking sheet to drain. This allows air to circulate around the chicken so the bottom doesn't get soggy while it rests for 5 minutes. DUNZO!