Dried chiles and cornstarch offer Sunny's fried chicken its spicy, crunchy crust!
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Chile-Lime Fried Chicken
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Overall: 13 hr 10 minutes
Prep: 20 minutes
Non-active: 12 hr
Cook: 50 minutes
Yield: 4 servings

Components

Brine:

4 cups warm water
1/4 cup kosher salt
1/4 cup sugar
1/4 cup lime juice
1 (4 to 5-pound) chicken, cut into 10 pieces

Rub:

4 dry pasilla chiles, stems and seeds removed
4 dry ancho chiles, stems and seeds eliminated
1 teaspoon salt
1 teaspoon garlic powder
2 limes, zested
Vegetable oil, for frying

Dig up:

2 cups all-purpose flour
1/2 cup cornstarch
Kosher salt and newly ground black pepper
2 eggs
1/4 cup milk
Lime wedges, for garnish
Honey, for dipping

Instructions

Brine: In a large bowl add the water, salt, sugar and lime juice, stirring to liquify. Include the chicken and cool, covered, for 12 hours or over night.

Rub: Tear the chiles roughly into 1-inch pieces and toast in a pan over medium heat up until aromatic, about 5 minutes. Let cool somewhat, then transfer them to a food processor along with the salt, garlic powder and lime passion. Pulse into a coarse powder. Get rid of the rub to a big bowl.

Remove the chicken from the brine and pat dry. Include chicken to the rub and coat all of the pieces well. Let rest on the counter top until chicken pertains to room temperature or as much as 2 hours.

In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F.

Set up a dredging station: Put the flour, cornstarch and a pinch of salt and pepper in a paper bag. In a big bowl whisk the eggs, milk and a pinch of salt and pepper, to taste. Dredge the chicken, 1 piece at a time, to the paper bag and toss. Eliminate with tongs, dip in the egg wash then return them to the paper bag for a 2nd toss. Get rid of the excess flour and include the chicken pieces to the oil in batches, making sure to keep frying temperature level at around 350 degrees F. Fry the chicken till golden brown and prepared through, about 10 to 12 minutes depending on piece of chicken. Remove the chicken to a paper towel lined plate to drain. Arrange the chicken on a serving plate and season with salt, to taste, and a spritz of lime juice. Serve with honey for dipping.

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Sunny Anderson's Chile-Lime Fried Chicken|Cooking genuine|Food Network