Which gluten-free flour is best for CRISPY Gluten Free Fried Chicken?

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I have been wondering for years which flour to use for #glutenfree #FriedChicken. I am testing in this video different gluten-free flours like Sorghum, Millet, Corn Starch, Potato Starch, White Rice Flour and Potato Flour to see what will fry up and creates a nice crispy crust.

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Chapters
0:00 - 1:01 Intro
1:02 - 1:06 Preparing the Chicken
1:07 - 2:40 Testing the Flours
2:41 - 4:51: Reviewing the Results

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Dry the chicken, coat in all-purpose dry flour to absorb any moisture, and drop into a wet batter recipe (double dip for a thicker coating) ---> 1 cup rice flour, 4 tablespoons of cornstarch, 1 tablespoon baking powder, 1 tsp of salt, 3/4 cup of ice-cold water. I used club soda. This recipe is gluten free, and the batter stays crunchy way longer than the all-purpose flour batters with just cornstarch (it always seems by the time I'm done frying a large mess of scrimp and say 4 pieces of fish that the breading is getting soft and less crispy with this type of breading). I've tried 4 recipes, and this is the one for scrimp, chicken, or fish. It reminds me of my favorite fish restaurant Captain D's. I only fried it once but have seen recipes that calls for a 2nd frying. The leftovers can be heated back up in the oven and the crunchiness returns.

annh

I do a mix of corn starch, coconut flour, corn flour and seasoning. I mix these.. and it leaves perfect results. Always do an egg wash on the chicken though if you wanna add buttermilk to that egg wash highly recommended.

lordblazer