Double Dipped Spicy Chicken
  • Cooking Time: 15
  • Servings: 4
  • Vegetable oil, for frying
  • 1 1/2 cups flour
  • 1 teaspoon paprika, 1/3 palmful
  • 1 teaspoon poultry seasoning
  • 1/4 teaspoon cayenne pepper, eyeball the amount
  • 1/4 teaspoon allspice, eyeball the amount
  • 1 cup buttermilk
  • 1 pound boneless, skinless chicken thighs
  • 1 pound chicken breast tenderloins
  • Salt and pepper
  1. 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.
  2. 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.
  3. Season chicken with salt and pepper. Coat chicken pieces in flour, then buttermilk, then a second coating of flour.
  4. 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.