Rinse the chicken with cold water and pat dry with paper towels.

In a small bowl, combine salt, black pepper, cumin, mustard and paprika. Rub the mixture onto the chicken. Place in a large baking dish, cover with plastic wrap, and refrigerate for at least 5 hours or overnight.

To make the batter: 

In a bowl, combine the flour, milk, salt, paprika, cumin, black pepper and eggs and mix well. Dip the chicken into the batter.

Place the bread crumbs on a plate. Dredge the chicken in the bread crumbs, shaking off the excess and set on a plate.

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Cooking:

In a 6-quart deep sauté pan over medium-high heat, heat the oil to 375F on a deep-frying thermometer. Preheat an oven to 200°F. Line a baking sheet with paper towels.

Place half of the chicken pieces in the oil and fry, turning often and maintaining the oil temperature at 325°to 350°F, 14 to 16 minutes. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining chicken. 

Transfer the chicken to a serving plate, drizzle with lime juice and honey. Serve with your favorite sides.