I can't even tell you how long it's been since I had really good, crispy fried chicken. That's because it can be time consuming and if ordered out, it's rarely gluten free. But the great thing is being able to make it home and having friends over to share it with. Essentially, I took Martha Stewart's recipe and subbed the all purpose flour called for in the recipe with my standard gluten free flour blend. Yes, it's that simple. And by using it, the result is a super crispy, flavorful coating on tender, juicy chicken. Everyone enjoyed it and since I made quite a huge batch, the leftovers were happily received as well.
In a large nonreactive container, mix together buttermilk, 1/4 cup Creole seasoning, salt, sugar, and garlic. Add chicken and hot sauce to container, pushing down to immerse in liquid. Cover and transfer container to refrigerator for at least 4 hours and up to 24 hours.
In a large resealable plastic bag or a double brown bag, combine flour, and remaining 1/4 cup Essence; shake to combine. Working in batches, add chicken pieces to bag and shake to coat.
Remove chicken from bag, shaking off excess flour. Place coated chicken on a large wire rack set over a baking sheet. Let stand for 20 minutes.
Meanwhile, heat 4 inches of oil over medium-high heat in a medium Dutch-oven or heavy-bottomed saucepan until it reaches 300 degrees on a deep-fry thermometer. Working in batches, add chicken, skin-side down, to pot and cook until golden brown, about 10 minutes. Turn, and continue frying until golden brown on bottom side, 8 to 10 minutes. Transfer chicken to a paper towel-lined plate to drain. Let chicken stand 5 minutes before serving.
from Martha Stewart