Cumin-Fried Chicken

Cumin-Fried Chicken
Servings: 4 Prep 20 mins Chill 1 hr Cook 6 mins to 8 mins


  • 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

Make It

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.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 291, Fat, total (g): 17, chol. (mg): 64, sat. fat (g): 3, carb. (g): 9, fiber (g): , pro. (g): 25, sodium (mg): 394, Percent Daily Values are based on a 2,000 calorie diet.