My gluten free version of Popeye's chicken sandwich

Pour buttermilk into a baking dish and add chicken breasts, turning to coat

Allow chicken breasts to sit for 30 minutes. This will help to tenderize the chicken.

In another baking dish combine gluten free flour, cornstarch, paprika, garlic powder, onion powder, and salt. Whisk together.

Drizzle a couple spoonfuls of buttermilk from the baking dish with the chicken into the baking dish with the gluten free flour mixture and gently stir together. This will allow for extra crunchy bits to form around the chicken when they fry up, which is definitely the best part!

Season each chicken breast with salt and dredge into the gluten free flour mixture, on both sides, until fully coated. Its very important that the chicken is fully coated for an even fry.

Shake off any excess coating and transfer to a baking sheet lined with a cooling rack. Allowing the breaded chicken to sit for a bit, will help the breading stick when fried and also ensure you dont end up with a soggy piece of chicken.

While breaded chicken sits, preheat 3 inches oil in a large skillet to 350F.

Carefully slide each chicken breast into the hot oil and fry for 5 to 6 minutes. Gently flip each piece of chicken and continue frying for an additional 4 to 5 minutes or until golden brown, crispy and cooked through.

Transfer cooked chicken onto a clean baking sheet lined with a cooling rack. Season with salt. Placing the pieces of fried chicken onto a baking sheet lined with a cooling rack will allow the excess oil to run off, without creating a soggy bottom, like resting them directly onto a paper towel would do.

Enjoy