1 whole chicken, washed, trimmed and cut into 8 pieces; discarding the back 3 slices bacon Salt & pepper Gluten-free flour mix Milk
Fry bacon in large, heavy skillet until crisp then remove from skillet and set aside for another use. Place 1/2 cup gf flour mixture on a dinner plate. Place 1/2 cup milk on a second dinner plate. Dip each piece of chicken into the milk, coating all sides then sprinkle with salt and pepper. Place each piece of chicken into the flour mixture and coat all sides well. Reheat the bacon grease over medium-high heat and add the chicken. Fry until crisp then turn and fry other side until crisp. Reduce heat to medium and continue to cook for about 30 minutes or until cooked through. Juices should run clear when pierced with a fork. Transfer to paper towel to soak up any oil, then serve.