- 2 chickens, 2 1/23 pounds each
- 2 cups buttermilk
- 1 1/2 cups flour
- 2 tablespoons paprika
- 1 tablespoon cumin
- 1 teaspoon cayenne
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- Shortening or vegetable oil for frying
- 23 limes
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.