2 tsp baking soda
1 tsp onion powder
1 tsp garlic powder
1-1/4 tsp salt
1 cup canola or avocado oil
3 lbs drumsticks & wings
1/2 cup honey
3 tablespoons hot sauce
1/2 tsp black pepper
1. Place 1-1/2 cups rice flour in a shallow baking dish and set aside. In a large bowl, whisk remaining 1-1/2 cups rice flour with baking soda, onion powder, garlic powder and 1 tsp salt. Stir in 1-1/2 cups of water to form a batter.
2. In a heavy, deep 12-inch skillet, heat the oil on medium-high until hot but not smoking (about 325 on a deep-fry thermometer).
3. Meanwhile, dip the chicken into wet batter, letting excess drip off. Then dip into reserved flour, tossing to coat. Place on a large sheet of parchment.
4. Add half of the chicken to the hot oil. Fry 8-12 minutes, until cooked through, turning occasionally and adjusting heat to maintain temperature. Repeat with remaining chicken.
5. Arrange a wire rack over a sheet of foil and transfer fried chicken on top. Season with remaining 1/4 tsp salt. In a medium bowl, whisk together the honey, hot sauce and black pepper. Serve chicken with the hot honey for dipping.
Serves 6.
