Gluten Free Fried Chicken | Copycat KFC Chicken Recipe

In a large zip-top bag or large bowl, place the chicken parts, buttermilk, and yogurt, and stir to coat the chicken parts fully

Squeeze out all the air if using a zip-top bag before sealing, or cover the bowl tightly with plastic wrap if using a bowl

Place the chicken in the refrigerator to marinate for at least 4 and up to 16 hours

Once the chicken has finished marinating, in a medium-size bowl, place the flour blend, pepper, salt, paprika, oregano, thyme, parsley, cumin, cinnamon, onion powder, garlic powder, chili powder, and sugar, and whisk to combine well

Pour all the dry ingredients into a large, zip-top bag

Line a large rimmed baking sheet with parchment paper and set it aside

Remove the chicken parts from the marinade, about 2 at a time, and place in the bag of dry ingredients

Seal the bag and shake to coat the chicken parts fully

Remove the chicken from the dry ingredients and place on the prepared baking sheet

Allow the coated chicken to sit at room temperature to allow the dry ingredients to form a thick paste on the chicken, which will help the coating stick during frying

While the chicken is sitting, prepare the frying oil by placing about 3 inches of frying oil in a large, heavy-bottom pot, Dutch oven, or deep fryer

Clip a deep-fry/candy thermometer to the side of the pot or fryer, and place the oil over medium-high heat

Bring the oil temperature to 350°F

Place the coated chicken parts in the hot oil, taking care not to crowd the oil

To prevent sticking, hold each piece with tongs or a spider in the hot oil just above the bottom for about a minute to allow the bottom skin to seal

Fry until golden brown all over, about 7 minutes on each side

Turn the heat down to bring the oil temperature to 325°F and allow the chicken to continue to cook until the internal temperature of each piece reaches nearly 165°F

Place the chicken on a wire rack placed over paper towels to drain and cool before serving