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Recipe for family meals :

Fried Chili Chicken

It is many years since Hub-UK was first launched. It has been created from recipes contributed form all over the world, from professionals and amateurs alike. A great many of the recipes do not have any details as to who sent them in or from where they came. It would be a shame not to share them with you for this reason alone.

This is one such recipe. If you know where it originated, or perhaps it is even yours, let me know and I will add the necessary credits and acknowledgements.

"The most indispensable ingredient of all good home cooking - love, for those you are cooking for" ~ Sophia Loren.


2 chickens (2 1/2 to 3 lbs ea)
2 cups buttermilk
1 1/2 cups flour
2 tablespoons paprika
1 tablespoon cumin
1 teaspoon cayenne pepper
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
vegetable oil for frying
2 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 medium size 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 medium hot dip the chicken pieces in the flour mixture and fry, without crowding the chicken. If necessary 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.

Serves 6