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Fried Chicken: Double Dipped Fried Chicken

Source of Recipe

Rachel Ray, 30 minute meals (tv food network)


List of Ingredients

oil for frying
1 1/2 cups flour
1 teaspoon paprika
1 teaspoon poultry seasoning
1/4 teaspoon allspice
1/4 teaspoon cayenne pepper
1 cup buttermilk
1 pound boneless skinless chicken thighs
1 pound chicken breast tenderloins



Recipe

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.
Yield: 4 servings