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Cajun Rice-Flour Fried Chicken
Andre Lewis

Cajun Rice-Flour Fried Chicken

Rice flour fries up thin and brittle, which suits Cajun-spiced chicken better than a thick biscuit-like shell. The paprika, thyme and cayenne stay in the dry mix where the hot oil wakes them up. Keep the oil at 340°F so the rice flour doesn't darken before the thighs cook through.
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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 the thighs, buttermilk and 1 teaspoon salt and refrigerate for 2 to 8 hours.
  2. Whisk the rice flour, all-purpose flour, paprika, thyme, garlic powder, cayenne, white pepper and remaining salt in a shallow pan.
  3. Shake excess buttermilk from each thigh, press it into the flour mixture and rest the coated chicken for 10 minutes.
  4. Heat 1 1/2 inches peanut oil in a heavy pot to 340°F.
  5. Fry the thighs in two batches for 5 to 7 minutes per side, holding the oil between 330°F and 345°F.
  6. Remove the chicken when the coating is copper brown and the center reaches 165°F, then drain on a wire rack.
  7. Rest for 6 minutes before serving so the thin crust finishes crisping.