Double Dipped Spicy Chicken

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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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.
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