1 chicken, cut into 8 pieces 2 cups gf flour 1 cup milk 1 teaspoon paprika 1 lb bacon salt and pepper
Fry the bacon in a large, deep skillet over medium-high heat; remove bacon slices from skillet and drain on paper towels. Refrigerate bacon for another use. Leave the bacon drippings in the skillet. Wash and dry the chicken pieces with a paper towel. Mix the flour with paprika and pour onto a dinner plate. Pour the milk into a second dinner plate or shallow bowl. Salt and pepper the chicken pieces and dredge completely in the flour mixture. Dip each piece of chicken in the milk, turning to coat. Dredge the chicken for a second time in the flour mixture. Reheat the skillet over medium heat. When hot, add chicken and fry for about 30 minutes, turning frequently until well browned on all sides. Drain on paper towels and serve hot, or cold.
You will be delighted with this recipe. My husband was amazed at how absolutely perfect this fried chicken turned out. The gluten-free flour behaves exactly as flour should.