Quick Recipe Version (TL;DR)
Quick Ingredients
- Chicken: 2 pounds boneless skinless chicken thighs, 1 cup buttermilk, 1 tablespoon lime juice, 1 teaspoon lime zest, 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper
- Coating: 1 1/4 cups all-purpose flour, 1/2 cup cornstarch, 2 teaspoons baking powder, 2 teaspoons paprika, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne
- Frying: 6 cups neutral oil, such as canola, vegetable, or peanut oil
- Glaze: 2/3 cup Thai sweet chili sauce, 1 tablespoon honey, 1 tablespoon low-sodium soy sauce, 2 garlic cloves, 1 teaspoon grated fresh ginger, 1 to 2 teaspoons sriracha, 2 tablespoons fresh lime juice, 1 teaspoon lime zest, 1 tablespoon unsalted butter
- Finish: 2 tablespoons sliced green onions, 2 tablespoons chopped cilantro, 1 tablespoon toasted sesame seeds, lime wedges
Do This
- 1. Marinate chicken in buttermilk, lime juice, lime zest, salt, garlic powder, and pepper for 30 minutes.
- 2. Whisk the flour coating, then drizzle in 2 tablespoons of marinade and rub it in to make small craggy bits.
- 3. Dredge chicken firmly in the coating and rest on a rack for 10 minutes.
- 4. Heat 2 inches of oil to 350°F in a heavy pot.
- 5. Fry chicken in batches for 7 to 9 minutes total, flipping once, until golden and 165°F inside.
- 6. Simmer sweet chili sauce, honey, soy sauce, garlic, ginger, and sriracha for 2 minutes; stir in lime juice, zest, and butter off heat.
- 7. Brush or lightly toss the hot fried chicken with glaze, garnish, and serve immediately.
Why You’ll Love This Recipe
- Big flavor with everyday ingredients: Sweet chili sauce does the heavy lifting, while fresh lime makes the glaze bright and lively.
- Crunchy, craggy coating: A flour and cornstarch dredge fries up crisp and sturdy enough to hold the glossy glaze.
- Balanced, not overly spicy: The heat is gentle and adjustable, making this great for a family dinner or casual gathering.
- Restaurant-style finish at home: A quick glaze, fresh herbs, sesame seeds, and lime wedges make the chicken look and taste special.
Grocery List
- Meat & Poultry: 2 pounds boneless skinless chicken thighs
- Produce: 3 limes, garlic, fresh ginger, green onions, cilantro
- Dairy: Buttermilk, unsalted butter
- Pantry: All-purpose flour, cornstarch, baking powder, kosher salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, Thai sweet chili sauce, honey, low-sodium soy sauce, sriracha, neutral frying oil, toasted sesame seeds
Full Ingredients
For the Chicken and Lime Buttermilk Marinade
- 2 pounds boneless skinless chicken thighs, trimmed of excess fat; if very large, cut in half
- 1 cup whole buttermilk
- 1 tablespoon fresh lime juice
- 1 teaspoon finely grated lime zest
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
For the Crispy Coating
- 1 1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons baking powder
- 2 teaspoons sweet paprika
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoons of the buttermilk marinade, added to the dry coating before dredging
For Frying
- 6 cups neutral oil, such as canola, vegetable, or peanut oil, or enough to fill a heavy pot with 2 inches of oil
For the Sweet Chili Lime Glaze
- 2/3 cup Thai sweet chili sauce
- 1 tablespoon honey
- 1 tablespoon low-sodium soy sauce
- 2 garlic cloves, finely grated or minced
- 1 teaspoon finely grated fresh ginger
- 1 to 2 teaspoons sriracha, to taste
- 2 tablespoons fresh lime juice
- 1 teaspoon finely grated lime zest
- 1 tablespoon unsalted butter
For Serving
- 2 tablespoons thinly sliced green onions
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon toasted sesame seeds
- Lime wedges, for squeezing over the chicken
Step-by-Step Instructions
Step 1: Marinate the chicken
In a large bowl, whisk together the buttermilk, 1 tablespoon lime juice, 1 teaspoon lime zest, 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon black pepper. Add the chicken thighs and turn them until fully coated. Cover and refrigerate for 30 minutes. For deeper flavor, you can marinate the chicken for up to 8 hours.
If the chicken has been refrigerated longer than 1 hour, let it sit at room temperature for 15 minutes before dredging. This helps it cook more evenly and keeps the oil temperature from dropping too much.
Step 2: Mix the crispy coating
In a wide shallow bowl or baking dish, whisk together the flour, cornstarch, baking powder, paprika, kosher salt, garlic powder, onion powder, black pepper, and cayenne. Drizzle 2 tablespoons of the buttermilk marinade into the flour mixture and rub it in with your fingers until small, uneven clumps form. These little clumps become extra-crunchy bits when fried.
Step 3: Dredge and rest the chicken
Lift one piece of chicken from the marinade and let the excess drip back into the bowl. Place it in the flour mixture and press firmly so the coating sticks to all sides. Flip and press again, making sure the edges are well coated. Transfer the coated chicken to a wire rack set over a baking sheet. Repeat with the remaining chicken.
Let the dredged chicken rest for 10 minutes while you heat the oil. This short rest hydrates the coating and helps it cling to the chicken during frying.
Step 4: Heat the oil and prepare your draining station
Add 6 cups neutral oil to a heavy Dutch oven or deep, sturdy pot, aiming for about 2 inches of oil. Clip on a deep-fry thermometer and heat the oil over medium-high heat to 350°F. Meanwhile, place a clean wire rack over a rimmed baking sheet for draining the fried chicken. If you want to keep batches warm, heat the oven to 200°F.
For best results, keep the oil between 325°F and 350°F while frying. If the oil gets too cool, the chicken can become greasy; if it gets too hot, the crust may brown before the chicken is cooked through.
Step 5: Fry the chicken until crisp and golden
Carefully lower 3 to 4 pieces of chicken into the hot oil, depending on the size of your pot. Do not crowd the pot. Fry for 4 minutes, then flip and fry for another 3 to 5 minutes, until the coating is deep golden brown and the thickest part of the chicken registers 165°F on an instant-read thermometer.
Transfer the fried chicken to the wire rack to drain. Let the oil return to 350°F before adding the next batch. Continue frying until all the chicken is cooked. If needed, keep the finished pieces warm on the rack in a 200°F oven for up to 20 minutes while you finish the remaining batches.
Step 6: Make the sweet chili lime glaze
In a small saucepan, combine the sweet chili sauce, honey, soy sauce, garlic, ginger, and 1 teaspoon sriracha. Warm over medium-low heat, stirring often, until the glaze is glossy and lightly bubbling, about 2 minutes. Taste and add the second teaspoon of sriracha if you want a little more heat.
Remove the pan from the heat. Stir in the fresh lime juice, lime zest, and butter until the butter melts and the glaze looks shiny. Adding the lime off the heat keeps the flavor fresh and bright.
Step 7: Glaze the fried chicken
Place the hot fried chicken in a large bowl or on a rimmed platter. Spoon or brush about two-thirds of the sweet chili lime glaze over the chicken, turning gently to coat. For the crispiest texture, do not soak the chicken in too much glaze; a thin, glossy coating is perfect.
Serve the remaining glaze on the side or drizzle a little extra over the top just before serving.
Step 8: Garnish and serve
Arrange the glazed fried chicken on a serving platter. Sprinkle with sliced green onions, chopped cilantro, and toasted sesame seeds. Serve immediately with lime wedges so everyone can add a fresh squeeze at the table.
This chicken is excellent with steamed jasmine rice, coconut rice, crunchy cabbage slaw, cucumber salad, or simple roasted vegetables.
Pro Tips
- Use a thermometer for the oil: Keeping the oil near 350°F is the easiest way to get a crisp crust and juicy chicken.
- Press the coating on firmly: Really push the flour mixture into the chicken so it adheres well and creates a craggy, crunchy shell.
- Rest on a rack, not paper towels: A wire rack lets steam escape so the bottom of the chicken stays crisp.
- Glaze right before serving: The sweet chili lime glaze is delicious, but it will gradually soften the crust. Brush it on at the last minute for the best texture.
- Adjust the heat gently: Start with 1 teaspoon sriracha in the glaze, then add more only after tasting. Sweet chili sauce already has mild heat.
Variations
- Sweet Chili Lime Chicken Tenders: Use 2 pounds chicken tenders instead of thighs. Fry at 350°F for 4 to 6 minutes total, until the chicken reaches 165°F.
- Extra-Spicy Version: Add 1/2 teaspoon cayenne to the flour coating instead of 1/4 teaspoon, and use 1 tablespoon sriracha in the glaze.
- Sticky Sesame Lime Chicken: Add 1 teaspoon toasted sesame oil to the finished glaze and double the toasted sesame seeds for a nuttier flavor.
Storage & Make-Ahead
This fried chicken is best eaten right after glazing, while the crust is crisp and the sauce is glossy. If you have leftovers, refrigerate them in an airtight container for up to 3 days. For the best texture, store extra glaze separately when possible. Reheat unglazed or lightly glazed chicken on a wire rack in a 375°F oven for 10 to 14 minutes, or in an air fryer at 375°F for 6 to 9 minutes, until hot and crisp and the chicken reaches 165°F inside. Brush with warm glaze after reheating.
To make ahead, marinate the chicken for up to 8 hours and prepare the dry coating up to 2 days in advance. The glaze can be made up to 5 days ahead and refrigerated; rewarm it gently over low heat and stir in an extra squeeze of lime just before serving. For freezing, freeze fried but unglazed chicken for up to 2 months. Reheat from frozen on a rack in a 400°F oven for 18 to 24 minutes, then glaze and serve.
Nutrition (per serving)
Calories: 690 kcal | Carbs: 52g | Protein: 43g | Fat: 34g | Saturated Fat: 8g | Fiber: 2g | Sugar: 25g | Sodium: 1280mg | Cholesterol: 185mg
