Recipe - Fried Chili Chicken

2 Chickens, 2 1/23 pounds each
2 cup Buttermilk
1 One half cup Flour
2 tablespoon Paprika
1 tablespoon Cumin
1 teaspoon Cayenne
1 teaspoon Sea salt
One half teaspoon Freshly ground black pepper
Shortening or vegetable oil
for frying
23 Limes

Cut the chicken into serving pieces. The breast pieces should be cut in
half. Place the chicken in a bowl and cover with the buttermilk overnight.

In a mediumsize bowl, combine the flour, paprika, cumin, cayenne, salt, and
pepper.

Heat enough oil to a depth of about 3/4inch in a large heavy skillet. When
the oil is mediumhot dip the chicken pieces in the flour mixture and fry,
without crowding the chicken. If necessary, use 2 skillets or fry in
batches.

Reduce the heat to medium and fry until the coating becomes a deep golden
brown, turning the chicken as needed. The white meat should be done in 20
to 25 minutes, dark meat in about 35 minutes. Juices should run clear when
the chicken is pricked with a fork. Squeeze lime juice over the chicken 10
minutes before it is done. Drain chicken on paper towels.

Yield: 6 to 8 servings
Recipe By :TOO HOT TAMALES SHOW #TH6286

Posted to MCRecipe Digest V1 #304

Date: Fri, 15 Nov 1996 23:13:54 0500

From: Meg Antczak meginny@frontiernet.net