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Yields: 6 servings
Prep time: 1hr
Cook time: 20 min
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Ingredients
• 2 pounds assorted chicken pieces
(bone-in and skin on)
• 6 cups buttermilk
• 2 cloves garlic - thinly sliced
• 2 eggs
• ¼ cup sugar
• ½ cup salt
• 6 cups flour
• 2 tablespoons chili powder
• 8 cups canola oil
• Zest from 2 limes
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TOOL NEEDED: (CLICK TO PURCHASE)
Either of these Pots works great for this recipe!
Induction 21 Stainless Steel
Stockpot (6 Qt.) |
3.Clad Tri-Ply Stockpot
(7 Qt.) |
Stainless Steel Flat Whisk |
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1. Whisk together buttermilk, sugar, garlic, eggs, and salt. Place chicken into this mixture and cover. Place in refrigerator for 1 hour.
2. Prepare the flour mixture by adding flour and chili powder together in large Ziplock bag. Close and shake to mix.
3.Heat oil to 300-325°F. Use a thermometer to check regularly. Adjust heat to maintain this temperature.
4. Remove chicken from buttermilk. Add the lime zest to the buttermilk and mix. Place one piece of chicken at a time into the bag and shake. Then, place back into buttermilk and then flour one more time. Shake off excess flour.
5. Drop chicken (only a few pieces at a time,) into the hot oil. Fry for 4 minutes if drumstick and 8-10 minutes for larger breasts and thighs. The pieces should be golden brown when you remove them.
6. Allow to cool and serve!
Enjoy!
Chili Lime Fried Chicken
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Yields: 6 servings
Prep time: 1hr
Cook time: 20 min
|
Ingredients
• 2 pounds assorted chicken pieces
(bone-in and skin on)
• 6 cups buttermilk
• 2 cloves garlic - thinly sliced
• 2 eggs
• ¼ cup sugar
• ½ cup salt
• 6 cups flour
• 2 tablespoons chili powder
• 8 cups canola oil
• Zest from 2 limes
|
TOOL NEEDED: (CLICK TO PURCHASE)
Either of these Pots works great for this recipe!
Induction 21 Stainless Steel
Stockpot (6 Qt.) |
3.Clad Tri-Ply Stockpot
(7 Qt.) |
Stainless Steel Flat Whisk |
|
|
|
|
1. Whisk together buttermilk, sugar, garlic, eggs, and salt. Place chicken into this mixture and cover. Place in refrigerator for 1 hour.
2. Prepare the flour mixture by adding flour and chili powder together in large Ziplock bag. Close and shake to mix.
3.Heat oil to 300-325°F. Use a thermometer to check regularly. Adjust heat to maintain this temperature.
4. Remove chicken from buttermilk. Add the lime zest to the buttermilk and mix. Place one piece of chicken at a time into the bag and shake. Then, place back into buttermilk and then flour one more time. Shake off excess flour.
5. Drop chicken (only a few pieces at a time,) into the hot oil. Fry for 4 minutes if drumstick and 8-10 minutes for larger breasts and thighs. The pieces should be golden brown when you remove them.
6. Allow to cool and serve!
Enjoy!
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