Fried chicken with chili and lime

Ingredients:

Brine

• 4 cups of warm water
• 1/4 cup coarse salt
• 1/4 cup sugar
• 1/4 cup lime juice
• 1 chicken weighing 2–2.3 kg, cut into 10 pieces

Spice mix

• 4 dried pasilla peppers, seeds removed
• 4 dried ancho peppers, seeds removed
• 1 teaspoon of salt
• 1 teaspoon garlic powder
• Zest of 2 limes
• Vegetable oil for frying

Breading

• 2 cups of flour
• 0.5 cup cornstarch
• 2 eggs
• 1/4 cup milk
• Lime wedges for garnish
• Honey, for dipping

Preparation:

1. Brine:
   In a large bowl, combine the water, salt, sugar, and lime juice until the salt and sugar are completely dissolved. Add the chicken and refrigerate, covered, for 12 hours or overnight.
2. Spice mix:
   Cut the chilies into about 2 cm pieces and fry in a skillet over medium heat until fragrant, about 5 minutes. Let cool slightly, then transfer to a food processor along with the salt, garlic powder, and lime zest. Puree. Transfer to a large bowl.
3. Remove the chicken from the brine and pat dry. Add the chicken to the spice mixture and coat all pieces thoroughly. Let it rest on the counter until it reaches room temperature, or about 2 hours.
4. Fill a heavy-bottomed saucepan halfway with oil and heat to 175°C.
5. Breading:
   
   In a paper bag, combine flour, cornstarch, and a pinch of salt and pepper. In a large bowl, whisk together eggs, milk, and a pinch of salt and pepper to taste. Transfer the chicken, one piece at a time, to the paper bag and shake well. Remove with tongs, dip in the egg mixture, then return to the paper bag and coat again with the flour mixture.
6. Shake off any excess flour and add the chicken pieces to the oil, one at a time, ensuring the oil temperature reaches 175°C (325°F). Fry the chicken until golden brown and cooked through, about 10–12 minutes, depending on the size of the pieces.
7. Place the chicken on a plate lined with paper towels to drain excess oil. Transfer the chicken to a serving platter, season with salt to taste, and drizzle with lime juice. Serve with honey.