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Name: Fried Chili Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 c Buttermilk; 1 ts Cayenne; 23 Limes; 1 1/2 c Flour; 1 tb Cumin; 1/2 ts Black Pepper freshly ground; 1 ts Sea salt; 2 tb Paprika; Shortening or vegetable oil; 2 Chickens, 2 1/23 pounds each

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INGREDIENTS

2 c Buttermilk
1 ts Cayenne
23 Limes
1 1/2 c Flour
1 tb Cumin
1/2 ts Black Pepper ; freshly ground
1 ts Sea salt
2 tb Paprika
Shortening or vegetable oil
2 Chickens, 2 1/23 pounds each

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 mediumsize 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 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 MC-Recipe Digest V1 #304 Date: Fri, 15 Nov 1996 23:13:54 -0500 From: Meg Antczak

NOTES

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Fried Chili Chicken

2 c Buttermilk
1 ts Cayenne
23 Limes
1 1/2 c Flour
1 tb Cumin
1/2 ts Black Pepper freshly ground
1 ts Sea salt
2 tb Paprika
 Shortening or vegetable oil
2 Chickens, 2 1/23 pounds each

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 3/4-inch 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 MC-Recipe Digest V1 #304    Date: Fri, 15 Nov 1996 23:13:54 -0500    From: Meg Antczak <meginny@frontiernet.net>

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Nutrition

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Serving Size: 1 Serving (5400g)
Recipe Makes: 1 Servings

Calories: 2578
Calories from Fat: 218 (8%)

Amt Per Serving		% DV

	Total Fat 24.3g	32 %
	Saturated Fat 5.4g	27 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 8.1g
Cholesterol 19.6mg		6 %
Sodium 2383.2mg		82 %
Potassium 6962.1mg		183 %
Total Carbohydrate 714.1g		210 %
	Dietary Fiber 154g	616 %
	Sugars, other 560.1g
Protein 80.2g		115 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2578

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