Double Dipped Spicy Chicken

Recipe Ingredients

		Vegetable oil - for frying
1 1/2 cups	93g / 3.3oz	Flour
1 teaspoon	5ml	Paprika
1 teaspoon	5ml	Poultry seasoning
1/4 teaspoon	1.3ml	Cayenne pepper
1/4 teaspoon	1.3ml	Allspice
1 cup	237ml	Buttermilk
1 lb	454g / 16oz	Boneless skinless chicken thighs
1 lb	454g / 16oz	Chicken breast tenderloins
		Coarse salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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 of flour.

Cook chicken 6 minutes on each side, until deep golden brown and firm. Drain chicken on paper bags and cool before packing up for picnic basket.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B25) - from the TV FOOD NETWORK

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