Recipe Of The Day: Chili & Lime Fried Chicken

The Summer's blistering heat has arrived, leaving people feeling tired, uninspired by the heat, most people are trying to fry up some delicious chicken, but hey we figure what better time to fry up some delicious golden bird, than the present right?
We got a tweet this morning asking if we could share a recipe for our Chili Lime Dipping Sauce we use quite frequently at our BBQ's (as a matter of fact we might be having one this weekend if you know our secret location, slide on through.) 

The crispy fried chicken is just beyond compare once it makes its way into the Chili Lime Sauce.
If you cant fry chicken, something needs to be said to you, but we wont say it here.
Rest assured this recipe is easy to make and great for everyone, just be careful you don't end up having to slap the Chef for wasting your time and not making enough, as this chicken goes quick.

Enjoy this recipe as we are going to this weekend ourselves!

Ingredients

5 lbs chicken wings, separated at joints, and wing tips reserved for stock

1 ¾ cups lime juice

1 cup buttermilk

2 tablespoons minced garlic

1 tablespoon plus 1 teaspoon crushed red pepper flakes

1 tablespoon kosher salt

2 cups all-purpose flour

2 tablespoons Supreme Plate Seasonings, recipe follows

Vegetable oil

1 cup honey

2 tablespoons lime zest

Directions:

Place the chicken in a 1-gallon re-sealable plastic food storage bag.

In a medium bowl, combine 1 1/2 cups of the lime juice, the buttermilk, garlic, 1 tablespoon 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.

Preheat the oven to 200 degrees F.

Set a large, 6-quart cast iron Dutch oven over medium high heat with 3-quarts of vegetable oil.

Heat the oil to 350 degrees F using a frying thermometer to gauge the temperature of the oil.

Remove the chicken from the refrigerator, drain through a colander, and set aside until ready to fry.

Place the flour and Supreme Plate Seasoning in a 1-gallon re-sealable plastic food storage bag and place the chicken, 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 the remaining chicken pieces until all of the chicken has been coated. Fry the chicken in batches of 12 pieces.

The temperature of the oil should drop to around 300 degrees F.

The chicken should fry at 300 degrees F until they are golden brown and begin to float, about 7 to 9 minutes.

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.

Be sure to allow the oil to return to 350 degrees F or so before adding more chicken to the hot oil.

Once all the chicken is fried, place the honey, lime zest, the remaining 1/4 cup of lime juice and the remaining 1 teaspoon of crushed red pepper flakes in a small bowl and mix to combine.

Serve the wings, 6 pieces per person, with some dipping sauce on the side.

Supreme Plate Seasoning:

2 1/2 TBS             Paprika

2 TBS                         Kosher Salt

2 TBS                        Garlic Powder

1 TBS                        Black Pepper

1 TBS                        Onion Powder

1 TBS                         Cayenne Pepper

1 TBS                         Dried Oregano

1 TBS                        Dried Thyme

Combine all ingredients thoroughly.