Ingredients:
6 chicken pieces (breast, thigh, drumstick, etc.)
2 tablespoonskosher salt, plus more
2 tablespoonssmoked paprika
1 tablespoonfreshly ground black pepper
1 tablespoongarlic powder
1 tablespoononion powder
2 cupsall-purpose gluten-free flour
1 cupinstant potato mix (I used butter flavor)
3 cupsbuttermilk
1 large egg
8 cupscanola or other neutral oil
Directions:
In a medium bowl, toss the chicken with 2 tablespoons of the salt, the paprika, pepper, garlic powder, and onion powder until well coated. Let marinate in the refrigerator for at least 5 hours or up to 24.
In a shallow bowl, mix the flour and potato mix. In a medium bowl, mix the buttermilk and egg well until incorporated.
In a Dutch oven or large cast-iron skillet, heat the oil until a deep-fry thermometer registers 350°F. Set up a dredging station in this order: chicken, buttermilk mixture, flour mixture. Dredge the chicken in the buttermilk mixture, letting any excess drip off, then coat in the flour mixture. Transfer to a wire rack and let sit for 5 to 6 minutes to help the flour to adhere to the chicken.
Working in batches if needed, fry the chicken on one side for about 5 minutes, then flip and continue to fry for 6 to 7 minutes more, depending on the size of the chicken, until an instant-read thermometer inserted into the thickest part registers 165°F. Transfer to a wire rack and immediately season with salt.