My husband suggested I send you this recipe. He is not gluten-free but believes this is the best fried chicken I have ever made. I just substituted Better Batter Seasoned Flour mix for my usual flour and spices and WOW what a great response I got. This will now be my go to.

2 Cups Buttermilk
1 Tablespoon Lemon Juice
3 pounds chicken, cut up*
2 cups better batter Seasoned Flour
1/2 cup canola oil

In a large bowl, mix buttermilk and lemon juice.Add chicken and mix to coat chicken. Cover and refrigerate for at least 3 hours to over night.

Preheat oven to 350 degrees F.

Put better batter Seasoned Flour Mix in a gallon size plastic bag.Remove chicken from buttermilk and add to bag in two batches. Toss chicken in bag with mix and shake to coat chicken for each batch. Place chicken on a wire rack and let dry 15 minutes.

Heat 1/2 cup oil in a large skillet over medium heat, and fry chicken in batches 4 to 5 minutes on each side.

Place chicken on baking sheet and bake 25 to 30 minutes, until chicken is cooked through.

*If the breasts are large split in half, before adding to the buttermilk, across the middle so they will cook through easier.