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Double Dipped Spicy Chicken

Serves 4


1 lb chicken breast tenderloins
1 lb boneless, skinless chicken thighs
1 1/2 cups flour
1 teaspoon paprika
1 teaspoon poultry seasoning
1/4 teaspoon cayenne pepper
1/4 teaspoon allspice
1 cup buttermilk
Salt, to taste
Pepper, to taste
Vegetable oil, for frying


  1. Heat 1 1/2 inches vegetable oil in a deep skillet over medium-high heat.
  2. Set out three large bowls. Mix flour with paprika, poultry seasoning, cayenne, and allspice in one bowl. Divide seasoned flour between two. Pour buttermilk into third bowl. Line up bowls as flour, buttermilk, and 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. Place chicken on paper towels until ready to serve.
Season: Fall