This is easy recipe to make, and if you can believe it, is crunchier than when it is made with wheat flour. I can’t tell a difference between this version and the wheat version I used
3-4 lbs cut up broiler-fryer chicken
½ to 1 cup of corn starch
¼ cup canola oil
salt and pepper to taste
spices (anything you like – paprika, oregano, etc)
Heat oven to 425° and mix corn starch, salt, pepper and spices in a gallon plastic zipper bag. Rinse chicken well in cool water and pat dry with paper towels. Place chicken in plastic bag (one or two at a time) and shake well until they are thoroughly coated. Drizzle canola oil in the bottom of oven safe baking dish. Place coated chicken in baking dish and bake skin side down for 30 minutes. Turn chicken and bake another 30 minutes, or until juice is no longer pink in the center (when thickest pieces are cut).