Finger Lickin' Gluten Free Fried Chicken

Day Before:
Whisk 2 tsp. salt, 1 tsp. black pepper, 1/4 tsp. smoked paprika and 1/4 tsp. ground dry mustard in a small bowl. Season chicken with spices. Place chicken in a medium bowl, cover, and refrigerate overnight.

Day Of:
Let chicken stand covered at room temperature for 1 hour before frying.

Wet Works:
Whisk 3/4 c. Cheatin' Wheat, 1 1/4 tsp. salt, 1/4 tsp. dry mustard, 1/4 tsp. smoked paprika and 1 tsp. black pepper in a medium bowl. Add gluten free beer (or seltzer if using) and whisk to a smooth batter.

Dry Works:
Whisk remaing 1 1/2 c. Cheatin' Wheat,  2 1/2 tsp. salt, 1 tsp. black pepper, 1/2 tsp garlic powder, 1/4 tsp. ground thyme, 1/2 tsp. smoked paprika, and 1/2 tsp. dry mustard in a different medium bowl. 

Pour oil into a 10"–12" cast-iron skillet or other heavy straight-sided skillet. Do not use nonstick. The oil should come about one third up the depth of the pan. Heat over medium-high heat until fry thermometer registers 350°. Meanwhile, set a wire rack inside a large rimmed baking sheet.

Working with 1 piece at a time (use 1 hand for wet ingredients and the other for dry ingredients), dip chicken in batter mixture, allowing excess to drip back into bowl. Dredge in flour mixture. I do not shake off the excess since I like a thicker, knobbly crust. Place 5 pieces of chicken in skillet leaving room between each piece. The oil should now come half way to three quarters up the pan.

Cook chicken until golden brown on each side, approximately 12 to 15 minutes per side. More importantly, the internal temperature should be 165 degrees. Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack.

Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.