Southwestern Fried Chicken

1 1/2 c flour
2 tsp chili powder
1 tsp cumin
1 tsp salt
1/4 tsp cayenne pepper
1 c buttermilk
12 chicken tenders or wings (about 2 1/2 lbs)
2 c peanut oil
In breading pan mix flour, chili powder, cumin, salt and cayenne pepper together. Pour buttermilk into the other breading pan. Dip each piece of chicken in the buttermilk, shake off excess. Then roll in the flour mixture. Place on a baking sheet fitted with a wire rack. Refrigerate while heating the oil.
Place oil in a large skillet (preferably one that has a lid on it to contain the mess). Heat oil over medium high heat. Add chicken and fry, covered if possible, for about 5 minutes-until brown and crispy. Turn and fry for an additional 5 minutes. Transfer chicken to a plate with papper towels to help soak up extra oil. Enjoy!

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