Spicy Chicken Tenders
Vegetable oil, for frying
3/4 cup flour
1 tsp. paprika
1 tsp. poultry seasoning
1/4 tsp. cayenne pepper, eyeball the amount
1/4 tsp. allspice, eyeball the amount
1 cup buttermilk
1 lb. boneless, skinless chicken thighs
1 lb. chicken breast tenderloins
Salt and pepper
¾ cup breadcrumbs
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. Pour buttermilk into a tin. Line up tins as such: flour, buttermilk, and breadcrumbs.
Cut chicken into desired portions. Season chicken with salt and pepper. Coat chicken pieces in flour, then buttermilk, then in breadcrumbs.
Cook chicken 6 minutes on each side, until deep golden brown and firm. Drain chicken on paper towels. YIELD: 4 servings
Serve with plum sauce.
NOTE: This recipe originally called for 1-1/2 cups flour and double-dipped in the flour (instead of in breadcrumbs). I changed the recipe to include breadcrumbs because I found double-dipping the chicken in flour resulted in the chicken being too browned, almost burnt, before it was cooked. But I love the flavor the spices give to these chicken fingers.