Crispy Fried Chicken with Herbs and Chilies
Golden, crunchy chicken pieces tossed with fresh chilies, kaffir lime leaves, and a hint of garlic. A quick, aromatic weeknight dinner that's ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 35g
Ingredients
- 1.5 lb chicken pieces (bone-in, skin-on)
- 6 whole kaffir lime leaves
- 3 whole red chili peppers
- 3 whole green chili peppers
- 4 whole garlic cloves
- 1 cup vegetable oil
Instructions
- 1
Pat the 1.5 lb chicken pieces dry with paper towels. Season generously with salt and pepper on all sides.
- 2
Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Carefully place the chicken in the oil, skin-side down, in a single layer. Fry until golden brown and cooked through, about 8 minutes per side. The chicken should reach 165°F and the skin should be crispy.
- 3
Remove the chicken from the skillet and set aside. Pour off all but 2 tbsp of the oil, leaving the browned bits in the pan.
- 4
Add the 4 garlic cloves (thinly sliced), 3 red chilies (sliced), 3 green chilies (sliced), and 6 kaffir lime leaves (torn) to the skillet. Cook over medium heat, stirring, until fragrant and the garlic is golden, about 2 minutes.
- 5
Return the chicken to the skillet and toss with the herb mixture until well coated. Serve hot, with extra lime wedges if desired.
Tools you’ll need
- Large skillet
- Tongs
- Paper towels
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