Thursday, August 20, 2009

Chile Lime Chicken Fry

Chile Lime Chicken Fry

Recipe By: Rachel Ray

Serve with Tex-Mex Peperonata and Corny Polenta

  • 4-6 Chicken fillets (ultra thinly sliced chicken breasts)
  • salt and pepper
  • 1 C. all-purpose flour
  • 2 eggs, beaten
  • 1 C. bread crumbs
  • 3 limes, zested and juiced
  • 2 Tbs. chili powder, a couple palmfuls
  • 2 tsp. garlic powder, 2/3 palmful
  • 2 tsp. onion powder, 2/3 palmful
  • 2 Tbs. dried or fresh thyme
  • 1/4 C. vegetable, canola, or safflower oil
Preparation Season the chicken with salt and pepper. Arrange 3 shallow dishes. Put the flour in 1 dish, and add the eggs to a second dish. Combine the bread crumbs in the third dish and season with 1 Tbs. lime zest, 2 Tbs. chili powder, the garlic powder, onion powder, and thyme. Coat the chicken in the flour, then the egg and then the bread crumb mixture. Heat the oil, about 1/4 C, in a large skillet over medium-high heat. If your pan is not large enough to fry 4 fillets, in a single layer, heat the oven to 275 degrees F and put a baking sheet on a cooking rack. As you fry the chicken, transfer them to the sheet in the oven to keep them warm. Fry the chicken until deeply golden and crispy and transfer to a serving platter. Season with a little extra salt, and top with lime juice and serve.

Brooke's Notes- I served the Tex-Mex Peperonata on top of the chicken. I topped the peperonata mix with lots of cilantro and used the polenta as our side dish. This was a fantastic meal! We had leftovers, and it served well the next day too! Enjoy!

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