“Ouch!” It felt like the wrath of God had just rained down on me.
Cooking can be a dangerous sport. There are the occasional little cuts and the accidental burns from searing hot sauce pans. But the most dangerous (and painful) of them all is carelessly working with fresh peppers.
And no matter how often I try to remember to wash my hands after working with jalapenos or scotch bonnets I still sometimes forget.
On those occasions I am usually painfully reminded of this lapse of judgment when I inevitably rub my eyes. It’s a special hell that I wouldn’t wish on my worst enemies (well, maybe some of them).
So before I go any further with this recipe, here’s a warning to the wise…the recipe calls for fresh jalapenos. Please don’t forget to wash your hands after you handle them.
That’s the note of caution. Now here’s the good news…the reward of this recipe is totally worth the risk. 
As a former Southerner, I love fried foods – especially chicken. And I am always looking for different ways to enjoy this Southern pastime – a recipe that brings something different to the table. I think this recipe for Spiced Lime Fried Chicken just may fit the bill.
It’s not your average fried chicken fare. There are a few twists.
First, there’s no flour. So it’s missing the heavy and thick oil-soaked crust that plagues many traditional fried chicken recipes. Instead, this recipe uses egg whites, corn starch and sesame oil batter to form a beautiful golden “crust” on the chicken. It’s gluten free fried chicken, y’all!
And then there’s the flavor. It’s a nice layering of flavors. Key to this recipe’s uniqueness are the notes of citrus and heat/spice that really help to make this dish come to life on your tongue. None of these elements overpower the chicken. Actually, the hint of lime gives the chicken a nice, bright lift. And the five spice marinade and the toss with jalapenos really give the chicken a slight kick of heat in the end.
I love this recipe. I make it often. Even my mom and aunts, who are Southern/Soul Food aficionados, give this ‘new fangled’ version two thumbs up.
This is no one note snoozer. This fried chicken has a full symphony of flavors that will make you stop and taste the roses. And cut into strips, they are perfect for a cocktail party.
NOTE: You can easily adjust the heat of this dish. For more heat, toss the fried chicken and jalapenos for a longer period of time. You want to the lime and jalapenos almost directly after frying. The heat from the chicken really helps the lime and jalapenos to release their flavors.
SPICED LIME FRIED CHICKEN
Some like their food spicy and then some people like it SPICEY. For those who can’t get enough spice you can try to use unseeded jalapeno slices when tossing the chicken at the end – jut be careful to remove the jalapeno slices so that no one bites into a jalapeno seed. Also, the longer you toss the jalapeno with the chicken the spicier it gets. So adjust this per your taste.
2 egg whites
1½TSP toasted sesame oil
1½TSP Chinese Five-Spice
2TBL corn starch
1½TSP Kosher salt
¼TSP freshly ground pepper
1/2 TSP dried oregano
1/4 TSP red pepper flakes
3 boneless, skinless chicken breast (about 2lbs), cut into thin long strips
2 cups canola oil
1 lime, cut into eights
1 jalapeno pepper, seeded and thinly sliced cross sections
In a large bowl, whisk egg whites, sesame oil, five-spice, corn starch, salt, grounded pepper, oregano and red pepper flakes until the egg whites have loosened.
Stir in the thinly sliced chicken breast into the bowl until the chicken is completely coated. Let chicken marinade in the refrigerator for at least one hour.
In a large saucepan or wok over medium high heat, heat canola oil until it shimmers (about 325˚).
Being careful not to over crown the pan, cook chicken strips until they are light-golden brown and cooked through, about 5-6 minutes. Let each batch drain on a rack or paper towel.
In a large mixing bowl, thoroughly toss chicken, lime and jalapeno slices in a bowl (keep in mind the longer you toss the jalapeno and chicken, the spicier it gets). Salt and pepper to taste. Serve.
Serves 4-5.
“Ouch!” It felt like the wrath of God had just rained down on me.
Cooking can be a dangerous sport. There are the occasional little cuts and the accidental burns from searing hot sauce pans. But the most dangerous (and painful) of them all is carelessly working with fresh peppers.
And no matter how often I try to remember to wash my hands after working with jalapenos or scotch bonnets I still sometimes forget. On those occasion I am usually painfully reminded of this lapse of judgment when I inevitably rub my eyes. It’s a special hell that I wouldn’t wish on my worst enemies (well, maybe some of them).
So before I go any further with this recipe, here’s a warning to the wise…the recipe calls for fresh jalapenos. Please don’t forget to wash your hands after you handle them. That’s the note of caution. Now here’s the good news…the reward of this recipe is totally worth the risk. J
As a former Southerner, I love fried foods – especially chicken. And I am always looking for different ways to enjoy this Southern pastime – a recipe that brings something different to the table. I think this recipe for Spiced Lime Fried Chicken just may fit the bill.
It’s not your average fried chicken fare. There are a few twists.
First, there’s no flour. So it’s missing the heavy and thick oil-soaked crust that plagues many traditional fried chicken recipes. Instead, this recipe uses egg whites and a dash of corn starch to form a beautiful golden “crust” on the chicken.
And then there’s the flavor. It’s a nice layering of flavors. Key to this recipes uniqueness are the notes of citrus and heat/spice that really help to make this dish come to life on your tongue. None of these elements overpower the chicken. Actually, the hint of lime gives the chicken a nice, bright lift. And the five spice marinade and the toss with jalapenos really give the chicken a slight kick of heat in the end.
I love this recipe. I make it often. Even my mom and aunts, who are Southern/Soul Food aficionados, give this ‘new fangled’ version two thumbs up.
This is no one note snoozer. This fried chicken has a full symphony of flavors that will make you stop and taste the roses.
NOTE: You can easily adjust the heat of this dish. For more heat, toss the fried chicken and jalapenos for a longer period of time. You want to the lime and jalapenos almost directly after frying. The heat from the chicken really helps the lime and jalapenos to release their flavors.
SPICED LIME FRIED CHICKEN
Some like their food spicy and then some people like it SPICEY. For those who can’t get enough spice you can try to use unseeded jalapeno slices when tossing the chicken at the end – jut be careful to remove the jalapeno slices so that no one bites into a jalapeno seed. Also, the longer you toss the jalapeno with the chicken the spicier it gets. So adjust this per your taste.
2 egg whites
1½TSP toasted sesame oil
1½TSP Chinese Five-Spice
2TBL corn starch
1½TSP Kosher salt
¼TSP freshly ground pepper
1/2 TSP dried oregano
1/4 TSP red pepper flakes
3 boneless, skinless chicken breast (about 2lbs), cut into thin long strips
2 cups canola oil
1 lime, cut into eights
1 jalapeno pepper, seeded and thinly sliced cross sections
In a large bowl, whisk egg whites, sesame oil, five-spice, corn starch, salt, grounded pepper, oregano and red pepper flakes until the egg whites have loosened.
Stir in the thinly sliced chicken breast into the bowl until the chicken is completely coated. Let chicken marinade in the refrigerator for at least one hour.
In a large saucepan or wok over medium high heat, heat canola oil until it shimmers (about 325˚).
Being careful not to over crown the pan, cook chicken strips until they are light-golden brown and cooked through, about 5-6 minutes. Let each batch drain on a rack or paper towel.
In a large mixing bowl, thoroughly toss chicken, lime and jalapeno slices in a bowl (keep in mind the longer you toss the jalapeno and chicken, the spicier it gets). Salt and pepper to taste. Serve.
Serves 4-5.
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Looks like another winner. The combination of crisp chicken,lime and jalapeno demands that I try it. I find, too, that replacing wheat flour with rice flour helps to produce a fried tempura crispness.
That looks like some crispy and delicious chicken. I would love to try this.
PHYLLIS: Great suggestion on the wheat-rice flour substitution. The version featured in the post doesn’t really have a traditional crust…it’s more of a batter. I think it makes it super-light. Well, as light as fried food can be.
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MIKE: Thanks. If you give it a try, let us know how it turns out for you.
Love the gorgeous pics and the fried chicken looks great!
Great photos!
Extra tip. When working with hot peppers, wear latex gloves. I once worked with scotch bonnets, then I washed my hands, then I went to the ummmmm rest room.
Washing the hands didn’t do the trick…….it was a painful afternoon…..yes the gloves would have helped
WINNIE: Thanks. You should def give them a try.
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COREY: You don’t have to tell me twice. I’ve learned my lesson.
Oh I love love this! Great flavors
Looks fantastic! I love the flavors and the lightness.
I love your recipes I just need to find the time to hook them up.
BEV MUNGIN
You are my new favorite food blog! Amazing step-by-step photos!!
Nice! Where does the 5-spice come from? Is it a packaged product?
Just wondering if after they are cooked one can keep them warm in a 200 degree oven until they are all cooked.
GEORGE: Thanks. 5-Spice is a preblended mix of 5 grounded spices: star anise, cinnamon powder, clove, fennel and white pepper. It has a bold, peppery and beautiful smoky flavor. It’s readily available in the supermarket spice aisle. The spice company, McCormick, makes a great mix. Good luck with the recipe.
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SUNNY: Yeap. Just one note of caution. Chicken breast is lean and tends to dry out relatively fast and easily (this is especially true for thin strips that are used in this recipe). So, if you are going to let the chicken hang out in the oven for a while, you may want to shave some time off of the frying process.
Great recipe! Always looking for a gluten-free ace up the sleeve. Laziness being the mother of invention, and being very pressed for time,I used some tilapia that was handy and powdered habanero. Even with a shorter than recommended marination it was absolutely fantastic. Went well with basmati rice perfumed with curry leaves, and a jicama salad.
I tried out this wonderful recipe today. Turned out with great taste, but I did not get the crispiness. Any special tricks to get that hard crispy shell?
For a dip I used this:
Sour Cream (1 pack)
Lime Juice (from 1 or 2 wedges)
Fresh Parsley (A good bunch)
Dried Basil (ca. 2 TSP)
Dijon Mustard (ca. 1 TBS)
Mixed it all in a hand blender. Great taste with the spicy chicken!
ANDERS: I’m glad you really liked the dish’s flavor. I can only think of two things to help crisp up the final product. Maybe try cooking it for a little longer – if you haven’t already tried that. Or maybe try adding a little more egg white to the batter. I hope that helps. Check back in and let us know how it works out.
This is going to rock my world =)
Can’t wait to try it soon!
I’m thinking this would also be good for catfish fingers…mmm. Thanks for the recipe!
The substance which makes chillies burn your hands (and yes, those bathroom moments really smart!!) is actually an oil – capsaicin – so it will penetrate the latex gloves and water won’t shift it. It also bonds with your fingernails so beware! You need to either dilute the oil or dissolve it (oil dissolves in alcohol but not water), so wash your ermmm… hands… in milk or beer and this clears the burn. That’s why mexican food is served with beer and sour cream!
I stumbled upon this recipe back in November. Since then, I’ve made it 3 different times. Every person I feed this chicken to swears its the best fried chicken they’ve ever had. They ALL say that, and I have to agree. It’s amazing.
this might be a silly question, but i have a recipe for egg white baked french fries- and the egg whites make them just as crispy in the oven as oil normally does. do you think this recipe could also work as a baked “fried” chicken recipe? This sounds absolutely marvelous and I would love to try it, but i can’t do fried foods on my diet.
JUDY: Let us know how it works for you.
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JAYE V: As a person raised in the South, I have one word to say to your catfish idea….Yum!
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THEGROOVYPAD: Great idea. Thanks.
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JENNY: I’m so glad that you liked it.
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HOLLYMOLLY: I don’t think it’s a silly question at all. Unfortunately, I don;t know the answer. Since this recipe uses a batter-like coating, I have doubts that it would crisp up in the oven. But I am not sure. If you give it a try, please come back and let us know if it worked. Good luck!
You seriously need to work on your formatting skills.
However, this looks delicious and I just bought some skinless boneless chicken yesterday and I’m glad I stumbled onto this page because this looks delicious and is what I’m gonna do to my chicken.
PHIL: Thanks. Let is know how the recipe works out for you. It looks like we’ve had a dramatic increase in traffic today….I believe that’s what’s causing the formatting issues.
The pics are amazing and it looks delicious
This was a fantastic recipe! Loved it and so did my family! I did use a little sprinkle of our Lime Ole! sea salt- a zing of fresh key lime with a crisp salt- added a nice touch! Linda
Reginald: It may be. I stumbled across this recipe, (stumbleupon.com) which means that others probably have and will continue to.
Anyway I’m copying this recipe so I can print it out and make some today, and…
“You want to the lime and jalapenos almost directly after frying.”
Just fyi.
Lookin’ forward to tryin’ this; the only change I see myself making is I’m not going to remove anything from the jalapenos but the stems. (Yes, my backside will punish me, but I don’t care. 
Thanks again!
ps: I don’t know what groovypad is talking about, I know it’s the ‘capsaicin’ in jalapenos (and other hot peppers; jalepenos are only about halfway up the ‘hotness’ scale; habaneros are hotter). I just wash my hands with regular warm soapy water after I slice the jalepenos when I make ’supreme football nachos’ http://i269.photobucket.com/albums/jj48/phillydrifter/food/footballnachosrecipe.jpg or tacos or whatever; yes, I have not only accidentally rubbed my eyes after handling them but also make sure not to touch your nose! You’d be surprised how far down inside your nostrils the porous membranes inside reach and you will regret it if you ever wipe your nose after handling hot peppers.
DOMINIC: Thanks for the shout-out.
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LINDA: I’m glad the recipe turn out so well for you. By the way, I like the amazing variety of salts you guys have at Salt of the Seven Seas. (www.saltsofthe7seas.com).
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PHIL: Jalapenos seeds…I say go for it. To be honest with you, sometimes I toss the chicken with scotch bonnets – which I think are much much hotter. Yikes!
Can you recommend a side dish to go with the chicken? I usually serve it with guacamole, but I’m looking for something different.
JENNY: Yumm. Guac sounds good to me! Since the the chicken is spicy, I usually like to serve it with a counter flavor (i.e. sweet). I’ve served it with a side of honey roasted carrots before. Or how about a salad with a honey-clementine (or orange) citronette: http://ceramiccanvas.com/2009/07/honey-clementine-vinaigrette-citronette/
If you want to keep the guilty pleasure theme going, I think Mac n’ Cheese with a touch of truffle oil would work well too.
Let us know how it turn out for you.
This looks delicious. I’m betting it would be great with squid.
Think I will try this in a taco tonight.
Thanks for this recipe – I’m always looking for things like this where it can all be cooked together and the flavour added after. My eldest son has an extraordinarily high sensitivity to pain so even some things like garlic bread and toothpaste (not together) make him screech with pain. With this recipe I can make lovely spicy food for the rest of the family but keep it tame for him without having to mess about cooking two dinners.
I have just tried them
It is soooooo yummy. I did not have Chinese Five-Spice, so I used Indian Curry spices. It tasted so nice.
Thank you so much.
MAUREEN: Squid. Yum. I think it would be a nice combo of textures and flavors.
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MITCHELL: Don’t forget to let us know how the recipe turns out for you.
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KATE: Yeah, since the peppers are stirred/tossed with the chicken after it is cook, it is easy to modify the levels of heat depending on taste and sensitivities. I hope your family enjoys the the dish.
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ZYAD: Thanks. I’m glad that you enjoyed the dish. I like the idea of using curry.
Peppers: The painful stuff is oil soluble, not water soluble. Rub your hands well with any kind of oil after cutting the peppers, *then* wash with soap and water!
Good recipe!
Stumbled upon it yesterday.. Made it today
It was great! Definitely a snack to keep in mind. I couldnt see to get it hot enough though. Jalapenos not doing the trick for me. I also added a bit of cayenne pepper in the batter.
Best regards from Iceland.
I made this yesterday and the flavor turned out great, but I couldn’t get a nice fried finish on the outside. It was more like a spicy sauce on the chicken. Any ideas on how to make it crispier?
HJALTI: I’m glad you liked the recipe. Instead of jalapenos you can toss the chicken with scotch bonets (I use them a lot, as a matter of fact I used them when I shot the recipe for this post)> But be careful, as you may know, scotch bonets are really really hot.
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BRIAN: Hmmmmm. I’m thinking that maybe the chicken needs to cook a little longer. Because the chicken doesn’t have any skin it can take a little longer to get brown and crispy – take it well past the stage in which it should be done. Also, make sure that you do not over crowd the pan – I made that mistake a few weeks ago. So, I hope that helps.
I just bookmarked this and gave you a thumbs up on SU. This is gorgeous, and I agree, sounds like it’s worth the risk!