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Recipe: Cumin-Fried Chicken

Main Dishes - Chicken, Poultry
CUMIN-FRIED CHICKEN

1 cup buttermilk
1 tablespoon ground cumin, divided use
1/4 teaspoon cayenne pepper, divided use
1 pound boneless, skinless chicken halves, cut into 2 1/2 x 1/2-inch strips
1/2 cup all-purpose flour
1 teaspoon salt
1/4 cup vegetable oil
2 to 3 teaspoons fresh lime juice (for serving)

Combine buttermilk, 1 1/2 teaspoons cumin and 1/8 teaspoon cayenne in heavy-duty plastic food-storage bag; shake gently to blend. Add chicken; seal; toss to coat. Refrigerate at least 1 hour or up to 6 hours.

WHEN READY TO COOK:
Combine flour, remaining 1 1/2 teaspoons cumin, remaining 1/8 teaspoon cayenne and the salt on waxed paper.

Drain chicken; blot dry with paper toweling. Coat chicken pieces evenly with flour mixture.

Heat oil in large nonstick skillet over medium-high heat. Working in batches if necessary to avoid crowding skillet, add chicken to hot oil; cook 6 to 8 minutes per batch or until golden and crisp, turning pieces over halfway through cooking. Remove with slotted spoon to paper toweling to drain. Then arrange on platter. Drizzle with lime juice.

Makes 4 servings
From: Recipelink.com
Source: Magazine recipe clipping: Family Circle magazine, not dated
MsgID: 371407
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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