Fried Chili Chicken

Recipe Ingredients

2		Chickens - (2 1/2 to 3 lbs ea)
2 cups	474ml	Buttermilk
1 1/2 cups	93g / 3.3oz	Flour
2 tablespoons	30ml	Paprika
1 tablespoon	15ml	Cumin
1 teaspoon	5ml	Cayenne pepper
1 teaspoon	5ml	Sea salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Shortening or vegetable oil - for frying
2		Limes

Recipe Instructions

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 medium-size bowl, combine the flour, paprika, cumin, cayenne, salt, and pepper.

Heat enough oil to a depth of about 3/4-inch in a large heavy skillet. When the oil is medium-hot 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.

This recipe yields 6 to 8 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6286 broadcast 10-01-1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.