Name: Double-dipped Spicy Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: vegetable oil; 1 1/2 cups flour; 1 teaspoon paprika; 1 teaspoon poultry seasoning; 1/4 teaspoon cayenne pepper; 1/4 teaspoon allspice; 1 cup buttermilk; 1 lb boneless skinless chicken thighs; 1 lb chicken tenderloins; salt and pepper

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Recipe by Danny Beason

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Double-dipped Spicy Chicken created by RecipeNut

Amy Hull, Home Instead Senior Care

Ready In:: 30mins
Serves:
Units:

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ingredients

vegetable oil
1 ¹⁄₂ cups flour
1 teaspoon paprika
1 teaspoon poultry seasoning
¹⁄₄ teaspoon cayenne pepper
¹⁄₄ teaspoon allspice
1 cup buttermilk
1 lb boneless skinless chicken thighs
1 lb chicken tenderloins
salt and pepper

directions

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 three disposable pie tins.
Mix flour with paprika, poultry.
seasoning, cayenne and allspice.
Divide seasoned flour between two tins.
Pour buttermilk into a tin.
Line up tins as such: flour, buttermilk and then flour.
Season chicken with salt and pepper.
Coat chicken in flour, then buttermilk, then a second coating of flour.
Cook chicken 6 minutes on each side,until deep golden brown and firm.

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RECIPE MADE WITH LOVE BY

@Danny Beason

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@Danny Beason

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"Amy Hull, Home Instead Senior Care"

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review by BiiBii

1/22/2012

My husband picked out this recipe because he wanted something spicy. So I followed Jeffsmom's advice and added a little extra cayenne (1/2 tsp instead of 1/4). The chicken was delicious with just the right amount of heat. Every piece was eaten. Thanks for the recipe.

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review by Karabea

9/6/2008

One of my favorite fried chicken recipes...saw Rachael Ray make it on her cooking show a while back and have been making it ever since. I always use only chicken tenderloins as I do not care for dark meat and they are yummy!

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review by Jeffsmom

10/1/2004

Next time, I would use a little more cayenne, and cook the pieces 10-12 minutes per side to cook thoroughly.

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photo by RecipeNut

8/3/2004

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review by RecipeNut

8/2/2004

This is a very good fried chicken recipe. The chicken was so moist with a nice spicy flavor. Instead of the chicken thighs or tenderloins I used chicken breasts. Thanks Danny

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