Soaking chicken in salt water, or brining and frying it in lard, are the keys to great fried chicken. However, you may choose to substitute 2 cups vegetable oil for the lard.
¼ cup plus 1 teaspoon salt, divided
6 cups water
3 pound chicken, cut into 8 pieces, or 3 pounds of thighs or drumsticks 1 quart gluten-free buttermilk
1 pound lard or 2 cups vegetable oil
½ cup unsalted butter
1-2 cups gluten-free flour blend* (can include some soy flour for crunchy, texture and golden color)
2 Tablespoon cornstarch
½ teaspoon coarsely ground black pepper
Bacon or ham chunks
Combine ¼ cup salt and water in a heavy-duty zip-top plastic bag. Add chicken; seal bag and marinate in refrigerator for 8 hours. Drain. Combine chicken and buttermilk in a large bowl. Cover and refrigerate 8-12 hours. Drain on a wire rack. Combine lard or oil, plus butter in a heavy skillet. Begin by sautéing the pork in the oil. This adds tremendous flavor to the chicken.
Combine flour, cornstarch, 1 teaspoon salt and pepper on a piece of wax paper. Dredge chicken in flour mixture; tap well to remove excess. Working in batches, place chicken, skin side down, into heated oil. Do not crowd. Cook until chicken is golden brown and cooked, 10-12 minutes per side.
Pierce with a fork; if juices run clear, chicken is done. Remove and drain thoroughly on a wire rack.
Makes: 6 servings.