Guatamalian Chicken

This is my recipe for Guatamalian Chicken. It is yum. Sorry none of the measurements will be exact. (You can look up more exact recipes online, just look for similar ingredients)

For EACH chicken breast you will need to do the following while chicken is a a little thawed but frozen in the middle:

-Squirt juice from at least 2 juicy limes onto both sides of chicken.
-Sprinkle the following on both sides,
garlic salt
black pepper
white pepper (Yes, you HAVE to use white pepper too! It makes a big difference.)
-Lightly Sprinkle both sides with ground cumin. (You don't have some? Get some!)

Continue thawing chicken until thawed. The longer it sits, the better. (I'm sure that you could just thaw the chicken, and then do the above, and then let it sit to marinade. We are always pinched for time.) Cut chicken into strips. Coat with cake flour. Heat about an inch of oil in a pan. Fry chicken until golden brown or until chicken is done, turning chicken once.

Cake Flour:

Put 2 tbsp of corn starch in a 1 C measuring cup. Fill the rest of the cup with unsifted all purpose flour. Sift three times. (This is equal to one cup of cake flour.)

We served it in the above picture with rice, cooked with peas and flavored with Spanish rice seasoning. Cilantro for garnish (and flavor :) ) Even though the chicken is fried, it doesn't taste heavy. I think the lime helps keep it light.