Cumin-Fried Chicken
 
Ingredients
1  cup buttermilk
1  tablespoon ground cumin
1/4  teaspoon cayenne pepper
1  pound boneless, skinless chicken breast 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  teaspoons fresh lime juice

Directions
1. 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. 

2. Combine flour, remaining 1-1/2 teaspoons cumin and 1/8 teaspoon
cayenne and the salt on waxed paper. 

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

4. 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.

Chicken Recipes Cumin-Fried Chicken Recipe