It was a big day a couple of weeks ago when I read this post from Ree and thought I could modify it to be gluten-free. I have tried for years to replicate the kind of chicken you get from Kentucky-Fried Chicken. Granted it is not the most healthy choice possible but sometimes a person (read Husband) has a craving. Turns out the magic ingredient is buttermilk and the method Ree uses of mixing a little buttermilk into the flour mixture to make it a little crumbly. Seriously, like magic! I did however dredge mine in the flour mixture, them beaten egg, then back in the flour mix. I used rice flour instead of wheat flour.