Double-Dipped Spicy Chicken

So these really aren't spicy. They have flavor. I promise. If you think Pico de Gallo is spicy, then you might have a problem with this but it's just spices in the breading...nothing overpowering...at all! I found the recipe here.

Ingredients

• Vegetable oil, for frying
• 1 1/2 cups flour
• 1 teaspoon paprika, 1/3 palmful
• 1 teaspoon poultry seasoning
• 1/4 teaspoon cayenne pepper, eyeball the amount
• 1/4 teaspoon allspice, eyeball the amount
• 1 cup buttermilk
• 1 pound boneless, skinless chicken thighs
• 1 pound chicken breast 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 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 on your plate!).

We ate this with our new favorite mashed potato recipe (coming soon!).