Real fried chicken, just like you remember. Extra Crispy on the outside and juicy and flavorful all the way to the bone. The secret to making really fantastic fried chicken is to marinate the chicken overnight. If you don’t have time, or would like a shorter method, feel free to whip out your vacuum sealer. You can “marinate” the chicken by sealing it for 5 minutes in a sealer bag.

The best fried chicken is made with saturated fat of some sort. In the South, lard is used for frying, but you can use other alternatives. We’ve found that beef suet (rendered beef fat) and oil, used in equal parts, make the best fried foods on earth. Use a high quality veggie shortening, if you haven’t got suet.

1 chicken, about 4 pounds, cut into 8 pieces
3 Tbsp seasoned salt (for best flavor, use Adobo, or use a mix of powdered bouillon and garlic powder)
5 c water
1 egg
1 c water OR milk
2 c Better Batter Gluten Free Flour
1 tsp baking powder
1 tsp pepper
1/2 tsp garlic powder
1 tbsp salt
1/8 tsp cayenne pepper
Enough shortening/suet/oil to come up about 3/4 inch in a large skillet (halfway)– roughly 4 cups

Instructions
Mix the seasoned salt and water and pour on top of the chicken.

Marinate overnight. Alternately, put a small amount of the seasoning marinade in a vacuum bag, seal the chicken, and let sit 5 minutes.

Mix your egg and water or milk together in a bowl.

In a separate bowl mix your flour and seasonings.

Dip chicken pieces in the flour, and place on a cookie sheet, letting rest for a minute or two.

Dip the floured chicken, one piece at a time, into the egg mixture, then into the flour mixture again, making sure to coat.

Shake off the excess flour and put back on the cookie sheet. Let rest at least 10 minutes, or preferably half an hour.

Heat oil to 350 degrees.

Fry four pieces at a time, for about 15 minutes, turning when the first half is deep golden brown. Remove to a rack placed over a cookie sheet and set in a warm oven while you fry the rest of the chicken.