2 1/2 lbs boneless chicken thighs
2/3 cup water
1/4 cup Crisco oil
2 tsp sugar
2 tsp salt
3/4 cup gluten free all purpose flour
Oil, for frying
Pour oil in deep skillet until 1/3 of the way up and heat to 350°F. Beat together egg, water, and 1/4 cup Crisco oil. Add salt, sugar, and flour. Mix together until smooth. Dip chicken, one piece at a time, into batter and fry about 25 minutes in uncovered skillet. Turn chicken often for even brown.
For spicier chicken, add 1 tsp paprika and ¼ tsp pepper to batter.