This chicken is not "greasy" as a lot of fried chicken can be, and the buttermilk makes it very moist. Makes a wonderful party appetizer too.
- 1 cup buttermilk
- 1 tablespoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 pound boneless chicken breast halves, cut into 2 ½ x ½ inch strips.
- ½ cup all purpose flour
- 1 teaspoon salt
- ¼ cup vegetable oil
- 2 to 3 teaspoons fresh squeezed lime juice
Combine buttermilk, 1 ½ 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.
Combine flour, remaining 1 ½ teaspoons cumin and 1/8 teaspoon cayenne and the salt on waxed paper.
Drain chicken; blot dry with paper towels. 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 the skillet, add chicken to hot oil. Cook 6-8 minutes per batch or until golden and crisp, turning pieces over halfway through cooking. Remove with slotted spoon to paper towels to drain. Arrange on platter and drizzle with lime juice.