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Old Fashioned Fried Chicken
Serves 4 to 6

Fried chicken was the only dish my mother could make when she was a new bride. This gluten-free, dairy-free version of her recipe remains a family favorite.

Whole chicken cut into pieces or 8 to 10 pieces chicken (bone-in)
11/2 cups gluten-free flour blend (see sidebar)
1 teaspoon dried chervil or dried tarragon (crush leaves between fingers)
1/2 teaspoon salt
1/4 teaspoon pepper
1 quart vegetable oil, expeller-pressed coconut oil, or palm oil

1. Rinse chicken pieces and pat dry.
2. Mix flour blend and spices together in a shallow bowl or gallon-size plastic bag.
3. Pour oil into skillet until it is about 1 to 1 1/2 inches deep. Heat oil over high heat (400 degrees if using an electric skillet) in a large heavy-bottomed skillet with a tight fitting lid.
* While oil is heating, dredge chicken pieces in flour mixture, coating well. Tap off excess flour.
4. Using tongs, carefully place chicken pieces, skin side down, in hot oil. Cover pan. After ten minutes, turn pieces over. They should be nicely browned. If not, cook until browned. Turn pieces and cover pan for 8 to 10 additional minutes or until second side is browned.
5. Remove chicken from oil and place on a rack to drain. Set rack inside a larger pan and place in a warm oven until ready to serve. Or cool in refrigerator and serve chilled.