MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fried Chicken With Chile & Lime Seasoning
 Categories: Poultry, Citrus, Chilies, Dairy
      Yield: 4 servings
 
 1 3/16 kg Chicken portions (42 oz)
      2 c  Buttermilk
           Salt & fresh ground black
           - pepper
    360 g  Cake flour (12-1/2 oz)
    100 g  Corn flour (305 oz)
      2 tb Chile & lime seasoning
           Oil
      1    Lemon or lime; in wedges
 
  Place the chicken in a large mixing bowl with the buttermilk, salt,
  and pepper. Mix to combine and chill for 1 hour or overnight for
  the best results.
  
  Meanwhile, combine the flour, cornflour, salt, pepper, and chile &
  lime seasoning in a large Ziploc bag. Preheat the oil for
  deep-frying.
  
  Place a few chicken pieces in the bag and shake to coat well,
  ensuring the chicken is well-coated in the flour. To ensure the
  crust sticks to the chicken, allow the chicken stand in the flour
  for 5 minutes.
  
  Before frying, shake off any excess flour and carefully place the
  chicken into the oil. Adding too many pieces of chicken to the oil
  will reduce the temperature causing the chicken to boil instead of
  fry.
  
  Fry the chicken for just under 10 minutes on each side, or until
  the crust is golden and crisp and the meat juicy and tender. Remove
  the chicken from the oil and drain on kitchen paper. Repeat with
  the remaining chicken pieces.
  
  Season lightly with the chile & lime seasoning again and serve with
  fresh lime or lemon wedges.
  
  Published in Woolworth's Taste Magazine
  
  Recipe by Clement Pedro
  
  RECIPE FROM: https://taste.co.za
  
  Uncle Dirty Dave's Archives
 
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