Chile-Lime Fried Chicken

Name: Chile-Lime Fried Chicken
Prep time: 13 h 10 min
Cook time: 13 h 10 min
Total time: 13 h 10 min
Yield: 4
Cuisine: Southern
Ingredients: 4 dry ancho chiles, stems and seeds removed; 2 kilograms chicken, cut into 10 pieces; 4 dry pasilla chiles, stems and seeds removed; 118 milliliters cornstarch; 2 eggs; 473 milliliters all-purpose flour; 1 teaspoon garlic powder; 4 servings Honey, for dipping; 59 milliliters kosher salt; 4 servings Kosher salt and freshly ground black pepper; 59 milliliters lime juice; 4 servings Lime wedges, for garnish; 2 limes, zested; 59 milliliters milk; 1 teaspoon salt; 59 milliliters sugar; 4 servings Vegetable oil, for frying; 946 milliliters warm water

Chile-Lime Fried Chicken might be just the main course you are searching for. This recipe serves 4. One serving contains 1536 calories, 99g of protein, and 75g of fat. This recipe is typical of Southern cuisine. A mixture of warm water, lime zest, garlic powder, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lime wedges you could follow this main course with the Frozen Key Lime Pie as a dessert.

Instructions

Watch how to make this recipe.

Brine: In a large bowl add the water, salt, sugar and lime juice, stirring to dissolve.

Ingredients you will need

Lime Juice

Brine

Sugar

Water

Salt

Equipment you will use

Bowl

Add the chicken and refrigerate, covered, for 12 hours or overnight.

Ingredients you will need

Whole Chicken

Rub: Tear the chiles roughly into 1-inch pieces and toast in a pan over medium heat until fragrant, about 5 minutes.

Ingredients you will need

Chili Pepper

Toast

Dry Seasoning Rub

Equipment you will use

Frying Pan

Let cool slightly, then transfer them to a food processor along with the salt, garlic powder and lime zest. Pulse into a coarse powder.

Ingredients you will need

Garlic Powder

Lime Zest

Salt

Equipment you will use

Food Processor

Remove the rub to a large bowl.

Ingredients you will need

Dry Seasoning Rub

Equipment you will use

Bowl

Remove the chicken from the brine and pat dry.

Ingredients you will need

Whole Chicken

Brine

Add chicken to the rub and coat all of the pieces well.

Ingredients you will need

Whole Chicken

Dry Seasoning Rub

Let rest on the countertop until chicken comes to room temperature or up to 2 hours.

Ingredients you will need

Whole Chicken

In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Put the flour, cornstarch and a pinch of salt and pepper in a paper bag. In a large bowl whisk the eggs, milk and a pinch of salt and pepper, to taste. Dredge the chicken, 1 piece at a time, to the paper bag and toss.

Ingredients you will need

Salt And Pepper

Corn Starch

Whole Chicken

All Purpose Flour

Egg

Milk

Equipment you will use

Whisk

Bowl

Remove with tongs, dip in the egg wash then return them to the paper bag for a second toss. Shake off the excess flour and add the chicken pieces to the oil in batches, making sure to keep frying temperature at around 350 degrees F. Fry the chicken until golden brown and cooked through, about 10 to 12 minutes depending on piece of chicken.

Ingredients you will need

Chicken Pieces

Whole Chicken

All Purpose Flour

Dip

Egg

Cooking Oil

Equipment you will use

Tongs

Remove the chicken to a paper towel lined plate to drain. Arrange the chicken on a serving platter and season with salt, to taste, and a spritz of lime juice.

Ingredients you will need

Lime Juice

Whole Chicken

Salt

Equipment you will use

Paper Towels

Serve with honey for dipping.

Ingredients you will need

Honey

Equipment

Ingredients

Servings:

dry ancho chiles, stems and seeds removed 2kilograms

chicken, cut into 10 pieces 4

dry pasilla chiles, stems and seeds removed 118milliliters

cornstarch 2

eggs 473milliliters

all-purpose flour 1teaspoon

garlic powder 4servings

Honey, for dipping 59milliliters

kosher salt 4servings

Kosher salt and freshly ground black pepper 59milliliters

lime juice 4servings

Lime wedges, for garnish 2

limes, zested 59milliliters

milk 1teaspoon

salt 59milliliters

sugar 4servings

Vegetable oil, for frying 946milliliters

warm water

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. You could try Sangre de Toro Cava. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 16 dollars per bottle.