Ingredients
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3 cups gluten-free fine white rice flour (not sweet rice flour)
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2 tsp baking soda
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1 tsp onion powder
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1 tsp garlic powder
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1 1/4 tsp salt
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1 cup canola oil
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3 lbs skin-on, bone-in chicken drumsticks and whole wings
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1/2 cup Nature's Promise Organic Wildflower Honey
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3 tbsp Louisiana-style hot sauce
Steps
1
Place 1½ cups rice flour in a shallow baking dish and set aside. In a large bowl, whisk remaining 1½ cups rice flour with the baking soda, onion powder, garlic powder, and 1 tsp salt. Stir in 1½ cups water to form a batter.
2
In a heavy, deep 12-inch skillet, heat the oil on medium-high until hot but not smoking (about 325°F on a deep-fry thermometer).
3
Meanwhile, dip the chicken into wet batter, letting excess drip off. Then dip into reserved rice flour, tossing to coat. Place on a large sheet of parchment.
4
Add half of the chicken to the hot oil. Fry 13-20 min., until cooked through and to an internal temperature of 165 F, turning occasionally and adjusting heat as needed to maintain temperature. Repeat frying with remaining chicken.
5
While chicken fries, arrange a wire rack over a large sheet of foil. Transfer fried chicken to rack and season with remaining ¼ tsp salt. In a medium bowl, whisk together the honey, hot sauce, and black pepper. Serve chicken with hot honey for dipping.
