Looking for a zesty and flavorful chicken dish that’s perfect for snacking or serving as an appetizer? Look no further than our Fried Lime Chicken Bites Recipe! Crispy, golden-brown bites of chicken are infused with tangy lime flavor and seasoned to perfection for a deliciously unique taste experience. Whether you’re hosting a party or simply looking for a tasty and easy-to-make meal, these chicken bites are sure to satisfy. So, get ready to tantalize your taste buds with this mouthwatering recipe!
Why I Love It
This recipe is standard in the DR; we call it “Chicharrones de Pollo.” Even though the texture of the chicken bites may vary, the tangy taste is mostly the same. “Chicharrones de Pollos,” or Fried Lime Chicken Bites, are probably always on any beach restaurant menu. It is a simple, delicious appetizer or snack, and the best part is that it is super easy to make. It’s the Caribbean version of the Chicken Fingers.
What are the Ingredients?
- Chicken Tights: You can use chicken breast for these, but I use Chicken Thighs; I feel it absorbs more flavor.
- Lime Juice
- Garlic: It has to be mashed garlic; I wouldn’t recommend it any other way.
- Ground Oregano: It has to be ground; otherwise, it won’t taste the same.
- Salsa Inglesa Ranchero: This might be challenging to get in the US, but you can substitute it with Worcestershire Sauce if you need help finding the Salsa Inglesa.
- All-Purpose Flour: For the Coating
- Avocado Oil: The original recipe calls for Vegetable oil, but I’m trying to be healthier by swapping Vegetable Oil for Avocado Oil which is a neutral flavor oil.
How to Make Fried Lime Chicken Bites
- Marinade: In a medium bowl, whisk together lime juice, salt, ground pepper, mashed garlic, ground oregano, and Salsa Inglesa (or Worchester sauce).
- Chicken: Add the chicken pieces to the bowl and stir to coat in the marinade. Cover the bowl and refrigerate for at least 30 minutes – 2 hours. This will help infuse the meat with the flavors and keep it moist while frying.
- Seasoned Flour: In a large ziplock bag, add the flour, cornstarch, ground oregano, and salt. Close the bag and shake to mix everything well.
- Heat about 1 inch of avocado oil in a large, deep skillet over medium-high heat until hot.
- Working in batches, remove the Chicken from the marinade and dredge in the flour mixture, shaking off any excess.
- Fry the Chicken in the hot oil for about 4-5 minutes per side or until golden brown and crispy.
- Transfer: Using a slotted spoon, transfer the Chicken to a wire rack or paper towels to drain any excess oil.
- Repeat with the remaining chicken until all the pieces are cooked.
- Serve: Serve with Potato Fries or Plantain “Tostones” and a couple of lime wedges.
- Marinate the Chicken: Marinating it for at least 30 minutes will help infuse the meat with flavor and keep it moist while frying.
- Use a seasoned flour mixture: A seasoned flour mixture will help create a crispy and flavorful coating on the Chicken.
- Fry in small batches: To ensure that the Chicken cooks evenly and stays crispy, fry in small batches, about 5-6 pieces at a time.
- Drain excess oil: After frying, place the Chicken on a wire rack to drain any extra fat and prevent the coating from becoming soggy.
- Serve with lime wedges: For an extra burst of lime flavor, serve with lime wedges on the side. Squeezing fresh lime juice over the Chicken before serving will add an extra zing to each bite.
- Make Ahead: You can prep the Chicken and leave it marinating in the fridge for up to 2 days before cooking.
- Storage: Once the Fried Lime Chicken Bites have cooled to room temperature, store them in an airtight container or resealable plastic bag in the refrigerator. They can be stored for up to 3-4 days. When ready to reheat the chicken bites, place them on a baking sheet in a preheated oven at 350°F for 10-15 minutes or until heated through and crispy. Avoid storing the chicken bites in the freezer, which can affect their texture.