Double dipped spicy chicken

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
Vegetable oil, for frying
210g plain flour
1 tsp paprika
1 tsp poultry seasoning
1/4 tsp cayenne pepper
1/4 tsp allspice
250ml buttermilk
450g boneless, skinless chicken thighs
450g chicken breast tenderloins
Salt and pepper
1) Heat 4cm of vegetable oil in a deep frying pan, over medium high heat. A cube of bread should brown in 40 seconds when the oil is ready.

2) Mix the flour with the paprika, poultry seasoning, cayenne, and allspice. Place three bowls in a line on the worktop. Divide the seasoned flour between the 2 outside bowls and pour the buttermilk into the centre bowl.

3) Season the chicken with salt and pepper and then dip in flour, then buttermilk, then flour.

4) Cook the chicken for 6 minutes on each side, until deep golden brown and firm.

5) Drain the chicken on a kitchen roll lined plate and allow to cool before serving or packing in the picnic basket.

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