Rachael Ray: Double Dipped Spicy Fried Chicken
This is a winner Rachael Ray; this is the best fried chicken I have ever made. My batter stayed on, it isn’t real greasy, and the chicken is nice and moist inside. Mine wasn’t real spicy, but it was still good. Here is what I would do with this chicken, make it in the morning, put it the fridge, and serve it nice and cold on a family picnic. I am eating it hot, as I type this, and it is good. I know, blogging while typing, well my husband is at basketball camp, and the baby is eating, so if you want to read about what I make, I gotta type while I can! I am really enjoying it, so I think you will too!
Recipe: Double Dipped Spicy Fried Chicken (the book recipes does not call for dry mustard and the gravy recipe isn’t in the book either)
Double Dipped Spicy Fried Chicken
Cookbook: Rachael Ray Get Togethers
Total Time: 30 minutes
Husband Says:
Notes: If you really want it spicy add more spices to your flour. I added more paprika, but I still don’t really taste it. I also can not find cayene pepper, so I added cajun seasoning, can’t taste that either. Overall, it is still really good fried chicken, Colonel Sanders….watch out!
Ingredients
mix flour with spicescoat chicken in flour
dip in buttermilkdouble dip in flourfry in hot vegetable oillet rest on paper towels
