Lime Fried Chicken is a zesty twist on traditional fried chicken, infusing succulent chicken pieces with the bright, tangy flavor of lime. The citrus marinade not only imparts a refreshing taste but also helps tenderize the meat, while a crunchy coating provides a satisfying crisp exterior. Served hot and garnished with fresh herbs, this dish makes for a vibrant and delicious meal perfect for any occasion.
Ingredients:
- Chicken thighs or drumsticks: 4 pieces, bone-in and skin-on
(You can also use boneless, skinless chicken breasts cut into strips, but bone-in pieces are juicier and more flavorful) - Salt: To taste
- Black pepper: To taste
- Lime zest: 1–2 teaspoons (freshly grated)
- Lime juice: 2 tablespoons (freshly squeezed)
- Garlic: 2 cloves, minced
- Fresh parsley or cilantro: Finely chopped (optional, for garnish)
- Eggs: 2 (for coating, if desired)
- Milk or water: 1/4 cup (for coating, if desired)
- Breadcrumbs, flour, or potato starch: For frying (about 1–2 cups)
- Cooking oil: For deep-frying (vegetable oil, peanut oil, or any neutral-flavored oil is recommended)
Instructions:
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Prepare the Chicken:
- Pat the chicken pieces dry with paper towels.
- Season both sides with salt and black pepper.
- In a small bowl, combine the lime zest, lime juice, minced garlic, and a pinch of salt to create a lime marinade.
- Rub the lime marinade all over the chicken pieces, making sure to get some under the skin if possible.
- Cover and refrigerate for at least 30 minutes or up to overnight for maximum flavor.
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Prepare the Coating (Optional, but recommended for extra crispiness):
- Set up a dredging station with two shallow dishes.
- In the first dish, beat the eggs until well blended. Add milk or water to thin the mixture slightly.
- In the second dish, add breadcrumbs, flour, or potato starch.
- For each chicken piece, dip it into the egg mixture, then coat it thoroughly with the breadcrumbs, flour, or potato starch, shaking off any excess.
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Fry the Chicken:
- Preheat a deep fryer or a large, heavy-bottomed pot with about 2–3 inches of oil to 350°F (175°C).
- Carefully place the coated chicken pieces into the hot oil, being sure not to overcrowd the pot.
- Fry the chicken for about 10–15 minutes, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).
- Use a slotted spoon or tongs to remove the chicken from the oil. Let excess oil drain on a wire rack or paper towels.
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Serve:
- Garnish the fried chicken with freshly chopped parsley or cilantro, if desired.
- Serve hot with lemon wedges on the side for an extra burst of lime flavor.
Enjoy your delicious Lime Fried Chicken!
