- 4 boneless skinless chicken breasts (cut into strips)
- 3 cups rice flour (or corn starch instead)
- 2 tbs garlic powder
- 2 tbs onion powder
- 2 tbs sweet paprika
- 2 tsp cayenne
- Freshly ground black pepper
- 1 quart buttermilk (or almond milk for casein free)
- 2 tbs hot sauce
- vegetable oil, for frying
- 1/4 bunch fresh thyme
- 3 big sprigs fresh rosemary
- 1/4 bunch fresh sage
- Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt Cover and refrigerate at least 2 hours or overnight.
- In a large shallow dish, mix the rice flour, garlic powder, onion powder, paprika, and cayenne until well blended; season with salt and pepper to your taste. In another dish combine the buttermilk and hot sauce with a fork and season with salt and pepper.
- Drain the chicken and pat it dry. Dunk the pieces, a few at a time, in the flour mixture, then dip them into the buttermilk; dunk them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.
- Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.
- Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a paper towel. Sprinkle all over with more salt. Repeat with the remaining chicken pieces.