Rice Flour Fried Chicken

5 from 1 vote

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1-2 cups brown rice flour
several dashes paprika less than 1 tsp. per cup unless you like your fried chicken really spicy!
dash of salt
dash of pepper
1 cup of rice milk
palm shortening or other oil for frying plenty to fill a large, deep skillet
chicken pieces I usually use legs or cut breasts into strips, which cook really quickly.

Rinse chicken and pat dry. Set aside.
Combine brown rice flour, paprika, salt and pepper in one bowl and pour milk into another bowl.
Drench chicken pieces in milk.
Coat chicken in the flour mixture; set aside.
Melt several heaping tablespoons of palm shortening in large skillet on medium heat.
Fry chicken on medium heat for about 15 minutes on each side. (Less time for boneless chicken!) Then, turn the burner off and let chicken sit in the skillet an additional 15 minutes. (Be sure to check to make sure the chicken is completely cooked through before serving! Thicker pieces will obviously take longer.)

Don't turn heat too high. The chicken will quickly burn if the skillet/oil/chicken gets too hot. (Believe me! I know!)
Use PLENTY of oil. If the oil looks like it is getting too low, I will keep adding more oil. You can't have too much oil when frying. ? (At least you can't in my limited experience!)
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