Double Dipped Spicy Chicken
- vegetable oil (for frying)
- 1 1/2 c. flour
- 1 tsp. paprika (1/3 palmful)
- 1 tsp. poultry seasoning
- 1/4 tsp. cayenne pepper
- 1/4 tsp. allspice
- 1 c. buttermilk
- 1 lb. boneless skinless chicken thighs
- 1 lb. chicken breast tenderloins
- salt and pepper
- Heat 1 1/2-inches vegetable oil in a deep skillet over medium-high heat. A cube of bread should brown in a 40 count when oil is ready. Set out 3 disposable pie tins. Mix flour with paprika, poultry seasoning, cayenne and allspice. Divide seasoned flour between 2 tins. Pour buttermilk into a tin. Line up tins as such: flour, buttermilk and then flour. Season chicken with salt and pepper. Coat chicken pieces in flour, then buttermilk, then a second coating in flour. Cook chicken 6 minutes on each side, until deep golden brown and firm. Drain chicken on paper bags and cool.
vegetable oil, flour, paprika, poultry seasoning, cayenne pepper, allspice, buttermilk, boneless skinless chicken thighs, chicken breast tenderloins, salt
Taken from www.cookbooks.com/Recipe-Details.aspx?id=113588 (may not work)