“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.