"This is a very unorthodox way to make fried chicken. You want to bake it at the lowest temperature that your oven can go, 200 degrees F, for two hours. It's slow cooking the chicken where none of the fat escapes and none of the moisture escapes, but the protein just sets. The chicken is going to be medium-well." Combine four cups of all-purpose flour with 1 cup of rice flour. "You get the coating from the all-purpose flour, but you get the crispiness from the rice flour. It literally stays crispy for days. When you fry the chicken, it fries for about six to eight minutes."