Gluten-Free Crispy Fried Chicken

Step 1

In a large bowl, whisk together the milk, eggs, chili powder, salt and pepper. Add the chicken, cover and refrigerate for at least 1 hour or overnight. Line a baking sheet with parchment paper.

Step 2

In a shallow bowl, whisk together the flour, cornstarch, Old Bay and baking powder. Drain the chicken and dredge in the flour mixture. Place on the baking sheet.

Step 3

In a large cast-iron skillet, heat 1 inch of oil over medium heat until a deep-fry thermometer measures 360ºF.

Step 4

Carefully add the chicken to the hot oil and fry, turning occasionally, until cooked through, about 20 minutes; drain on a paper towel–lined wire rack. The chicken is fully cooked when an instant-read thermometer inserted near the bone measures 170°F. (The fried chicken can be kept warm in a 250ºF oven for up to 1 hour or served at room temperature.)