Double Dipped Spicy Chicken - cooking recipe

Ingredients

vegetable oil (for frying)
1 1/2 c. flour
1 tsp. paprika (1/3 palmful)
1 tsp. poultry seasoning
1/4 tsp. cayenne pepper
1/4 tsp. allspice
1 c. buttermilk
1 lb. boneless skinless chicken thighs
1 lb. chicken breast tenderloins
salt and pepper

Preparation

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 in flour. Cook chicken 6 minutes on each side, until deep golden brown and firm. Drain chicken on paper bags and cool.