The Anytime Breakfast
The Aunt Aggies Summer Sausage
The Chicken TheEnchiladas with Roasted Tomatillo Chile Sals
Ancho Chicken Tortilla Soup
Bacon Blue cheese puffs
Bacon Pinwheels
Blue Cheese and Chive Dip
Blue Cheese Burgers
Blue Cheese Dressing 2
Cheesy Penne
Chicken Enchiladas
Chicken Fried Steak
Coconut Sweet and Sour Sausage Balls
Cornmeal Buttermilk Pancakes
Crab Dip
Creme fraiche
Emerils Bam Spice
Green Beans Bacon Bluecheese
Grilled Blue Cheese Sandwiches with Cranberry Sauce
Heavenly Hash
Helens Candy
Indian Fry Bread
Indian Tacos
Long John Silvers Hush Puppies
MMMMMMM....Smothered Steak
Mothers Tacos
Mushroom and Mustard Spaetzle
Paula Deen's Mac and Cheese
Popcorn Caramel Crunch
Roasted Pork Loin with Mushroom Gravy
Rob's Thanksgiving Dressing
Rosemary Pork Tenderloin
Sauerbraten II
Steve's Weird Tacos
Sweet and Sour Beef Brisket
Sweet Baby Rays BBQ sauce
Sweet Dinner Rolls Bread Machine
Sweet Dinner Rolls Bread Machine
The Guacumole
The 5-Layer Mexican Dip
The Alfredo Sauce
The Amish Potato Salad
The Angel Food Cake
The Atlanta Brisket
The Bacon Egg Cups
The Baked Onion Rings
The Batter Fried Chicken
The BBQ Chicken Bacon Livers
The Beef and Cheese Enchiladas
The Beef Stoganoff
The Best Chili
The Best Crispy Onion Rings
The Best Macaroni & Cheese ever
The Best Potato Soup
The Biscuit Gravy and Sausage Casserole
The Blue Cheese Dressing
The Breakfast Lasagna
The Caesar Salad
The Cajun Pralines
The Candied Bacon Cinnamon Roll Burger
The Canitas
The Ceasar Salad
The Ceasar Salad
The Cheese and Bacon Dip
The Cheese Dip
The Cheese Soup
The Chelada
The Chicken Enchilidas
The Chicken Fried Steak
The Chicken Verde Enchiladas
The Cinnamon Rolls
The Cole Slaw
The Cornbread
The Creamed Dill Green Beans
The Creamed Green Beans
The Crock Pot Chicken, Gravy and Stuffing
The Deep Fried Fork Chops
The Del Rancho Garlic Dressing
The Easy Slow-Cooker Beef Stew
The EMPANADAS SfritoSauce
The Fettuccine with Champagne Cream Sauce
The Flour Tortillas with cinnamon and sugar
The Fluffy Pancakes
The Frito Bean Dip
The Fritos Bean Dip
The Garlic Bread
The German Rouladen
The Guacamole
The Gyros
The Gyros2
The Horseradish Sauce
The Hush Puppies
The Kofta
The Kofta
The Lasagne
The Latin Fried Chicken
The Layered Fiesta Casserole
The Light Batter
The Lobster Bisque
The Lobster Bisque
The Long John Silver Batter
The Long John Silver Batter Recipe
The Maid Rite
The Meatloaf
The Mexican Cheese Dip
The Mexican Cornbread
The Mexican Pulled Pork (Canitas)
The Molasses Cookies
The Parmesan Zuchinni Crisps
The Pickled Polish Sausage
The Pizza Dough
The Poached Egg in a Bell
The Pork Chop Baked Jelly
The Pork Schnitzel
The Pork Tenderloin Sandwich
The Potato Bread
The Potato Soup
The Pressure Cooked Cabbage
The Pressure Cooked Corned Beef
The Pressure cooked custard
The Pressure Cooked Ham Hocks-Turnips-Greens
The Pressure Cooked Pork Teriyaki
The Pressure Cooked Pot Roast
The Pressure Cooker Beans
The Queso
The Quick Meatloaf
The Reuben Cassarole
The Roasted Corn on the cob
The Roasted Corn on the Cob with Zip
The Roasted Pork Shoulder (Pernil Al Horno)
The Salt Baked Potatoes
The Sauercraut Balls
The Sauteed' Mushrooms
The Soft Boiled Eggs
The Southern Buttermilk pie
The Spaghetti with Meat Balls
The Spicey Tacos
The Stuffed Bell Peppers
The Sugar Cookies
The Sweet and Sour Sauce
The Sweet Bacon Tator Tots
The Sweet Buttermilk Cornbread
The Sweet Hawaiian Yeast Bread
The Taco Chicken Casserole
The Taco Soup
The Tacos
The Tacos Two
The Tenderest BBQ Ribs
The Three Cheese-Corn Casserrole
The Tomato Salad with Blue Cheese Buttermilk Dressing
The Tosted with Queso Blanca
The Unstuffed Mexican Pepper Casserole
The Waffles
The White Chicken Lasagna Rolls
The Yogurt Sauce
TheFluffyest Omelet
White Chocolate Cashew Popcorn
The Latin Fried Chicken


For the Marinade:

2 tablespoons kosher salt

6 garlic cloves, chopped coarse

1 tablespoon pepper

1 tablespoon ground cumin

2 teaspoons smoked paprika

2 teaspoons dried oregano

2 teaspoons grated lime zest plus 1/4 cup lime juice(2 limes)

3 pounds bone-in chicken pieces (drumsticks, thighs, wings split breasts cut in half)

For the Coating:

1 1/4 cups all-purpose flour

3/4 cup cornstarch

1 tablespoon pepper

1 tablespoon granulated garlic

1 teaspoon baking powder

1 teaspoon white pepper

1 teaspoon kosher salt

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

3 egg whites, lightly beaten

3 quarts vegetable or canola oil

For the marinade: Combine the salt, garlic, pepper, cumin, smoked paprika, oregano, and the lime zest and lime juice together in a bowl. Add the chicken pieces and turn the chicken to coat it thoroughly with the marinade.Cover the bowl with plastic wrap and refrigerate the chicken for at least 1 hour and up to 2 hours.

For the coating: Whisk the flour, cornstarch, pepper, granulated garlic, baking powder, white pepper, salt, cumin and cayenne pepper together in a bowl. Place the beaten egg whites in a separate shallow dish.

Set a wire rack in a rimmed baking sheet. Remove the chicken from the marinade and scrape off any of the solids from the marinade from the chicken. Pat the chicken dry with paper towels. Working with one piece at a time, dip the chicken in the egg whites to thoroughly coat the chicken, letting any excess drip off back into the dish. Dredge the chicken in the flour mixture, pressing on the chicken piece to get the coating to adhere well. Transfer the chicken to the prepared wire rack and refrigerate the chicken for at least 30 minutes or up to 2 hours.


Add the vegetable or canola oil to a large Dutch oven until it measures about 2 inches deep and heat the oil over medium-high heat until it registers 325 degrees on a candy thermometer. Add half of the chicken to the hot oil and fry the chicken until the breasts register 160 degrees and the thighs.drumsticks register 175 degrees on an instant-read thermometer, about 13 to 16 minutes. Adjust the burner, if necessary, to maintain an oil temperature between 300 and 325 degrees. Transfer the chicken to a clean wire rack set in a rimmed baking sheet.Return the oil to 325 degrees and repeat the process with the remaining chicken pieces. Serve.

One thing about when you marinate the chicken – you don’t want to leave the chicken longer than 2 hours in the marinade. The lime juice in the marinade will start to toughen up the chicken, so you should try to get it before the 2 hour mark passes. You can really taste the lime, garlic and spices in the chicken and the coating comes out perfectly crispy. Adding the cornstarch and baking powder to the flour really makes a big difference in the results. I only made 4 pieces of chicken when I tried the recipe, so I cut everything in half for a smaller batch, but you can easily make a big batch of this to serve for a party or a picnic. This chicken would go great with all kinds of side dishes and it is just as good the next day.