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Chili-Lime Chicken

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Ingredients

  • Sauce:
  • 5 lb. chicken (boneless skinless, chicken wings, etc.)
  • 1/4 cup lime juice
  • 1 cup buttermilk
  • 2 tbsp. minced garlic
  • 1 tbsp. plus 1 tsp. crushed red pepper flakes
  • 1 tbsp. kosher salt
  • 2 cups all-purpose flour
  • 2 tbsp. @331721
  • vegetable oil
  • 1 part chili sauce and 1 part honey
  • or
  • Thai Kitchen Sweet Red Chili Sauce

Details

Preparation

Step 1

1. Cut chicken into desired sized chunks, if necessary. Place the chicken in a 1-gallon re-sealable plastic food storage bag. In a medium bowl combine the lime juice, buttermilk, garlic, 1 tbsp of the crushed red pepper and the kosher salt. Mix well to combine and pour over the chicken in the bag. Seal the bag and refrigerate overnight, or at least 12 hours, turning the bag occasionally to ensure even marinating.

2. Preheat the oven to 200 degrees F.

3. Preheat oil in a deep fryer to 350 degrees F, or preheat enough oil in a dutch oven to cover your chicken chunks.

4. Remove the chicken from the refrigerator and drain through a colander.

5. Place the flour and Essence in a 1-gallon re-sealable plastic food storage bag and place the chicken, about 8 pieces at a time, in the flour and shake to coat. Lay the coated chicken on a wire rack set over a sheet pan to rest for 20 minutes before frying. Continue with remaining chicken pieces until all of the chicken has been coated.

6. Fry the chicken, in batches of about 12 pieces, until they are golden brown and begin to float, about 5 to 9 minutes, depending on the size of the chunks.

7. Place the fried chicken on a paper-lined sheet pan and place in the oven to keep warm as you fry the rest of the chicken.

8. Once all of the chicken is fried place it into a large mixing bowl and toss with your choice of sauce. Serve.

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