Homemade Gluten Free Chicken Fingers

Ingredients:

• 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

Directions:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.