Ingredients
1/4 c. fresh lime juice
kosher salt
4 large boneless chicken thighs with skin
1/2 lb. tomatillos
2 clove garlic
2 serrano chiles
1 small onion
3 tbsp. Cilantro leaves
1 Hass avocado
c. all-purpose flour
1/2 tsp. Freshly ground black pepper
1 pinch cayenne pepper
vegetable oil
Warm corn tortillas
Preparation
Step 1In a large bowl, combine 2 tablespoons of the lime juice with 1 teaspoon of salt, stirring to dissolve the salt. Add the chicken thighs and turn to coat. Refrigerate for 2 hours.Step 2In a food processor, combine the tomatillos, garlic, serranos, onion, and cilantro, and process to a coarse puree. Transfer the salsa to a bowl and stir in the avocado and the remaining 2 tablespoons of lime juice. Season with salt.Step 3Pat the chicken dry with paper towels. In a shallow bowl, combine the flour with the pepper, cayenne, and 1/2 teaspoon of salt.Step 4In a large skillet, heat 1/3 inch of oil until shimmering. Dredge the chicken in the flour, shaking off any excess. Fry the chicken over moderately high heat until well-browned and crisp, about 3 1/2 minutes per side. Transfer to paper towels to drain.Step 5Cut the chicken into thin strips and serve with the tomatillo salsa and warm corn tortillas.Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipe for leftover chicken.
