Comments on: Spiced Lime Fried Chicken

By: Amanda

Amanda — Wed, 28 Jul 2010 12:45:25 +0000

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!

By: Reginald

Reginald — Mon, 26 Jul 2010 13:04:26 +0000

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.

By: Brian

Brian — Wed, 21 Jul 2010 11:54:54 +0000

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?

By: Hjalti Parelius

Hjalti Parelius — Fri, 16 Jul 2010 19:29:45 +0000

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.

By: June 25, 2010 « Have a Happy

June 25, 2010 « Have a Happy — Fri, 25 Jun 2010 13:08:02 +0000

[...] Spiced Lime Fride Chicken… just think about that for a while [...]

By: Eva

Eva — Tue, 01 Jun 2010 09:21:48 +0000

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!

By: Reginald

Reginald — Sat, 29 May 2010 14:09:27 +0000

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.

By: Zyad

Zyad — Thu, 27 May 2010 17:10:53 +0000

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.

By: Kate

Kate — Thu, 27 May 2010 08:55:59 +0000

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.

By: Mitchell

Mitchell — Tue, 11 May 2010 01:23:39 +0000

Think I will try this in a taco tonight.