Mexican Style Boneless Chicken
3 pounds boneless, skinless Chicken Breasts
1= cups Buttermilk mixed with = teaspoon Tabasco sauce
1= cups Flour
2 tablespoons Paprika
1 tablespoon Cumin
1 teaspoon Cayenne
1 teaspoon Sea Salt
1-2 teaspoons freshly ground Black Pepper
Lard, Solid Shortening, or Canola Oil for frying
1. Split each chicken breast into two halves. Remove the tenderloins and freeze for another use.
2. Place the chicken pieces into a nonreactive bowl, cover with the buttermilk mixture, and refrigerate for 4 hours or overnight.
3. Preheat the oven to 2000 F. to keep cooked chicken warm while preparing the remaining batches. Cover a jelly roll pan with brown paper bags and set aside.
4. In a medium-size bowl, combine the flour, paprika, cumin, cayenne, salt, and pepper, whisking so the dry ingredients mix well.
5. Heat enough fat or oil to a depth of about =-inch in a large, heavy 12 or 14-inch skillet. As the oil is heating, season both sides of the chicken with salt and pepper. When the oil is medium-hot dip the chicken pieces into the flour mixture, shake off the excess, and place into the skillet without crowding. You will need to fry them in several batches.
6. Reduce the heat to medium and fry until the coating becomes a deep golden brown, about 5 minutes. Turn the chicken pieces over and cook for 2 minutes. Squeeze lime juice over the chicken pieces and cover the pan for the last 5 minutes until it is done. The boneless breasts should be done in 12 to 15 minutes.
7. Drain chicken pieces on the prepared brown paper-lined pan and keep in the preheated oven until all are cooked, if desired.