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Add a photoServings: 4
Ingredients
- Vegetable oil for frying
- 1 1/2 c. flour
- 1 tsp paprika
- 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 Coarse salt to taste Freshly-grnd black pepper to taste
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 pcs in flour, then buttermilk, then a second coating of flour.
- Cook chicken 6 min on each side, till deep golden and hard. Drain chicken on paper bags and cold before packing up for picnic basket.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 4 servings | |
| Calories 275 | |
| Calories from Fat 32 | 12% |
| Total Fat 3.65g | 5% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.07g | |
| Cholesterol 56mg | 19% |
| Sodium 121mg | 5% |
| Potassium 310mg | 9% |
| Total Carbs 39.39g | 11% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.14g | 2% |
| Protein 19.7g | 32% |
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