Chili Lime Fried Chicken

induction 21 stainless steel 6 quart stock pot for frying chicken

Yields: 6 servings
Prep time: 1hr
Cook time: 20 min

• 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


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
6 quart induction 21 steel stock pot for fried chicken
3 clad stock pot tri ply 7 quart
stainless steel unique flat whisk


1. Whisk together buttermilk, sugar, garlic, eggs, and salt. Place chicken into this mixture and cover. Place in refrigerator for 1 hour.

ingredients for buttermilk mixture in large bowl


 2. Prepare the flour mixture by adding flour and chili powder together in large Ziplock bag. Close and shake to mix.

adding chili to flour for friend chicken in 6 quart ID 21 stainless pot

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.

add lime zest to buttermilk for fried chicken
 coat chicken in 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.

dropping chicken into oil

6. Allow to cool and serve!

fried chicken out of pot



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