Chef Leif adjusted this recipe for home use and fewer servings than at a wedding, but believe us, they will disappear fast -- so be prepared and make extra! Also, note that this is a gluten free dish.
Ingredients
2 pounds boneless skinless chicken thighs
1 cup buttermilk
1 teaspoon smoked paprika
½ teaspoon ground cayenne or other chile pepper
2 teaspoon salt
1 cup rice flour
2 quarts vegetable oil
Instructions
The day before you plan to serve, cut chicken into bite sized pieces and marinate in the buttermilk, spices, and salt. Keep in fridge until next day.
Heat oil to 375 degrees in a large pot (or use a deep fryer, if you have one)
Dredge pieces of chicken in rice flour and fry for a few minutes until cooked and crispy.
Work in batches so that the oil doesn't go below 325.
Let pieces drain and rest on paper towel or brown paper bag.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2016/06/01/wedding-season/