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Double Dipped Spicy Chicken Recipe

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This recipe for Double Dipped Spicy Chicken, by , is from The Supron Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Rachael Ray

Category:
Category:

Ingredients:  
Ingredients:  
Vegetable oil, for frying
1 cups flour
1 teaspoon paprika, 1/3 palmful
1 teaspoon poultry seasoning
teaspoon cayenne pepper, eyeball the amount
teaspoon allspice, eyeball the amount
1 cup buttermilk
1 pound boneless, skinless chicken thighs
1 pound chicken breast tenderloins
Salt and pepper

Directions:
Directions:
Heat 1 inches vegetable oil in a deep skillet over medium high heat. A cube of bread should brown in a 40 count when oil 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.

Number Of Servings:
Number Of Servings:
4 Servings
Preparation Time:
Preparation Time:
10 Minutes

 

 

 

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