Double Dipped Fried Chicken
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
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 or serve right away.
Yield: 4 servings