Gluten-Free Fried Chicken Strips

Methods

1. Brine the chicken

   30+ minutes

   In a large bowl, whisk together 2 cups of buttermilk, the kosher salt, and Tabasco until the salt dissolves. Add the chicken pieces, cover, and refrigerate for at least 30 minutes.

2. Make the dredge

   5 minutes

   In a large pie plate or dish, whisk together the brown rice flour, sweet rice flour, cornstarch, seasoning salt, baking powder, and black pepper. Add the remaining buttermilk and rub it in until the mixture is damp, adding an extra tablespoon of buttermilk if it seems dry.

3. Fry

   10 minutes

   Dredge the chicken in the flour mixture, coating all sides, then shake off the excess. Place the coated chicken on a platter or wire rack. Heat ¾ to 1 inch of oil in a 12-inch cast iron skillet to 375°F. Working in batches without crowding the pan, fry the chicken until golden brown and crisp and the internal temperature reads 165°F on an instant-read thermometer, about two minutes per side.

4. Rest and serve

   2 minutes

   Transfer the chicken to a plate lined with paper towels, season with salt, and serve immediately.