Double Dipped Spicy Chicken (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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.
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