Crunchy Curry Chicken - cooking recipe

Ingredients

1 1/2 - 2 lbs boneless skinless chicken breasts
1 cup all-purpose flour
1/2 cup warm water
1 tablespoon curry powder
2 tablespoons white vinegar
salt and pepper
vegetable oil (for frying)
lime juice

Preparation

Rinse the chicken and pat dry with paper towels.
Next, rub the chicken all over with the vinegar.
In a small bowl, combine curry powder, salt and pepper (if you think you may need more than one tablespoon of curry, go ahead and add more).
Rub the curry mixture all over the chicken.
Place the flour in a medium-sized bowl and gradually add the warm water, stirring, until a paste the consistency of yogurt forms (could need to add more water).
Heat a skillet on medium-high heat for 2-3 minutes and add vegetable oil until it is about 1/8 inch deep (this is a shallow frying recipe).
When the oil is hot, dip the chicken into the flour batter, completely coating it.
Add the chicken to the pan, frying on both sides for 4-5 minutes (per side) or until outside coating is golden and crispy.
Add a bit of lime juice before serving.