Paleo Batter-Fried Chicken

Ingredients:

2 pounds boneless, skinless chicken thighs, cut into thirds
Kosher salt and pepper
1 cup (4 ounces) arrowroot flour
6 tablespoons almond flour
1 ½ teaspoons paprika
¾ teaspoon garlic powder
¼ teaspoon cayenne pepper
¾ cup seltzer
1 ½ teaspoons cream of tartar
¾ teaspoon baking soda
2 quarts Kroger coconut oil

Directions:
1. Cover chicken with plastic wrap and pound to even thickness. Cut each chicken thigh into 3 pieces.

2. Adjust oven rack to middle position and heat oven to 200 degrees. Line large plate with paper towels. Set wire rack in rimmed baking sheet.

3. Whisk arrowroot flour, almond flour, paprika, garlic powder, cayenne, ½ teaspoon salt, and ½ teaspoon pepper together in large bowl. Whisk in seltzer until thoroughly combined and smooth and let sit until thickened, about 15 minutes.

4. Whisk cream of tartar and baking soda into batter. Add chicken to batter and toss to coat thoroughly.

5. Heat oil in dutch oven over medium-high heat to 375 degrees. Remove one-half chicken from batter, allowing excess batter to drip back into bowl, and carefully add chicken to hot oil. Fry chicken until deep golden brown on first side, about 3 minutes. Flip chicken and continue to fry until golden brown on second side, about 2 minutes. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees. Drain chicken briefly on prepared plate, then transfer to prepared rack and keep warm in oven.

6. Return oil to 375 degrees. Toss remaining chicken to recoat in batter and repeat frying. Serve.