Well I can't take the credit for is one (that goes here: http://thedomesticman.com/2012/05/15/gluten-free-southern-fried-chicken/ ) but this is the best tasting, juiciest, crispy-skinned chicken I've ever made at home.
Gluten free general purpose flour
1 pound lard
Wash and paper towel dry the chicken pieces.
Put into a deep dish or pot and add enough buttermilk to cover the pieces.
Put in the fridge for at least three hours (recipe says overnight, 3 hours worked for us).
Take the chicken out of the fridge about 1/2 hour before you're ready to fry and let it drain on a colander in the sink. Chicken needs to get up to room temperature.
Put the lard in a cast iron skillet and melt it on medium heat. You might have to turn the heat down a bit if it starts to smoke.
Turn the oven on to 200 and put a cookie tray in there to hold the finished pieces and keep them warm while you cook the whole batch.
On a larger bowl (plate works too) mix some gluten free flour, salt, pepper and paprika. This is pretty much to taste so it might take some experimenting.
Once the lard is heated, coat a few pieces in the flour mixture and put into the pan. Cook for 10 minutes, then flip and cook for 10 more minutes. The internal temp must get to at least 165F, but this produced well cooked pieces for us.
Once the pieces are cooked, tamp dry on a couple sheets of paper towel en toss onto the cookie tray in the oven. Repeat for the rest of the pieces.
Possible modifications: next time I might try it with two pounds of lard in a larger pot so I can cook the pieces in 10 minutes instead of 20.
Like I said, the chicken from this was in. Cred. Ible.
So why is this healthy? Well if you follow the Paleo movement you would know that lard is about the healthiest fat out there, and with this recipe you get lard and the crispy chicken skin, both very healthy fats.