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Gluten-Free Fried Chicken on the Akorn

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Soaked for the day in brine. Patted dry. Coated in two parts Namaste gluten-free flour, one part corn starch, a few bobs of smoked paprika, seasoning salt, garlic powder and onion powder. Cooked at 400 for 40 minutes.

Served with some Frank's Red Hot and BBQ sauce on the side with beans and corn.


Will be making this again for sure, but will move the wings to the top rack earlier or make trial a heat deflector for part of the cook. Overall - great crispiness and flavour. Wife approves so that's all I need. 


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