INGREDIENTS

INSTRUCTIONS

MARINATING CHICKEN
COATING CHICKEN
Mash garlic with flat side of knife. Place garlic in medium bowl. Add
buttermilk, cumin, salt, pepper and cayenne and whisk to blend. Place
chicken pieces in 13x9-inch glass baking dish. Pour buttermilk mixture
over; turn chicken to coat. Cover and chill at least 8 hours or overnight,
turning occasionally.
Place rack over baking sheet. Remove chicken from marinade and set on rack.
Let drain 10 minutes.
Mix flour, salt, pepper, cumin and cayenne pepper in large bowl. Toss
chicken pieces in batches in flour mixture, turning to coat; shake off
excess. Toss each piece again in flour mixture; shake off excess. Transfer
chicken to rack on baking sheet. Let stand at least 15 minutes and up to 45
minutes.
Preheat oven to low. Line baking sheet with paper towels. Pour oil into
heavy large skillet to depth of 3/4 inch. Heat oil over high heat to 375F.
or until small cube of fresh bread sizzles instantly when added. Add
chicken thigh and leg pieces to skillet. Adjust heat so that temperature
remains between 340F. and 350F. or until small cube of bread sizzles slowly
when added. Fry until chicken is golden brown and cooked through, turning
chicken occasionally, about 16 minutes. Using tongs, transfer chicken to
paper towel-lined baking sheet. Place baking sheet with chicken in oven to
keep warm.
Reheat oil to 375F. Add breast and wing pieces to skillet. Adjust heat so
that temperature remains between 340F. and 350F. and fry chicken until
cooked through and golden brown, turning occasionally with tongs, about 10
minutes. Using tongs, transfer chicken to prepared sheet and drain.
Transfer chicken to platter. Sprinkle with cilantro. Garnish with lime
wedges and serve.
Serves 4.
Bon Appetit July 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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