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1
Mash garlic with flat side of knife.
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2
Place garlic in medium bowl.
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3
Add buttermilk, cumin, salt, pepper and cayenne and whisk to blend.
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4
Place chicken pieces in 13x9-inch glass baking dish.
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5
Pour buttermilk mixture over; turn chicken to coat.
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6
Cover and chill at least 8 hours or overnight, turning occasionally.
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7
Place rack over baking sheet.
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8
Remove chicken from marinade and set on rack.
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9
Let drain 10 minutes.
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10
Mix flour, salt, pepper, cumin and cayenne pepper in large bowl.
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11
Toss chicken pieces in batches in flour mixture, turning to coat; shake off excess.
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12
Toss each piece again in flour mixture; shake off excess.
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13
Transfer chicken to rack on baking sheet.
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14
Let stand at least 15 minutes and up to 45 minutes.
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15
Preheat oven to low.
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16
Line baking sheet with paper towels.
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17
Pour oil into heavy large skillet to depth of 3/4 inch.
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18
Heat oil over high heat to 375F.
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19
or until small cube of fresh bread sizzles instantly when added.
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20
Add chicken thigh and leg pieces to skillet.
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21
Adjust heat so that temperature remains between 340F.
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22
and 350F.
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23
or until small cube of bread sizzles slowly when added.
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24
Fry until chicken is golden brown and cooked through, turning chicken occasionally, about 16 minutes.
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25
Using tongs, transfer chicken to paper towel-lined baking sheet.
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26
Place baking sheet with chicken in oven to keep warm.
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27
Reheat oil to 375F.
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28
Add breast and wing pieces to skillet.
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29
Adjust heat so that temperature remains between 340F.
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30
and 350F.
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31
and fry chicken until cooked through and golden brown, turning occasionally with tongs, about 10 minutes.
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32
Using tongs, transfer chicken to prepared sheet and drain.
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33
Transfer chicken to platter.
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34
Sprinkle with cilantro.
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35
Garnish with lime wedges and serve.
