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Cajun Rice-Flour Fried Chicken on a plate
Andre Lewis

Cajun Rice-Flour Fried Chicken

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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 1/2 lbs boneless skinless chicken thighs
  • 1 1/2 cups cultured buttermilk
  • 2 tsp kosher salt divided
  • 1 1/2 cups white rice flour
  • 1/2 cup all-purpose flour
  • 2 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 3/4 tsp cayenne pepper
  • 1/2 tsp ground white pepper
  • 5 cups peanut oil

Method
 

  1. Combine thighs, buttermilk, and 1 teaspoon salt; refrigerate 2 to 8 hours.
  2. Whisk rice flour, all-purpose flour, paprika, thyme, garlic powder, cayenne, white pepper, and remaining salt in a shallow pan.
  3. Shake excess buttermilk from thighs; press into flour mixture. Rest coated chicken 10 minutes.
  4. Heat 1 1/2 inches peanut oil in a heavy pot to 340°F.
  5. Fry thighs in two batches, 5 to 7 minutes per side, maintaining oil at 330°F to 345°F.
  6. Remove when coating is copper brown and center reaches 165°F. Drain on a wire rack.
  7. Rest 6 minutes to finish crisping crust.