Yeah maybe in theory- it’s easy to make gluten free fried chicken but after making it about 500 times, I’ve finally found a perfect combination of ingredients. Gluten free cooking is not any more difficult but getting the right flavor profile and texture is often the challenge. Especially because gluten free flour alternatives are sticky and don’t hold together well.

And yeah I’d like to have a little gluten time to time but my body doesn’t let me do that anymore....