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1
In a small bowl, mix together the chili powder, smoked paprika, garlic powder, onion powder, poultry seasoning and cinnamon.
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2
Add half the mixture to a large bowl or plastic zip top bag and the other half to a large paper sack.
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3
To the bowl or plastic bag, add the sour cream and zest of 1 lime and mix well.
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4
Season the chicken well with salt and pepper, and add to the sour cream mixture.
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5
Marinate the chicken for at least 30 minutes and up to overnight (no longer than 24 hours).
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6
When you're ready to cook the chicken, preheat an oven to 250F and place a large, heavy-bottomed pot over medium-high heat with about 3 inches of oil.
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7
Add the flour to the paper sack with the spices and shake well to combine.
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8
Working with 2 to 3 pieces at a time, take the chicken out of the sour cream mixture, add it to the bag and shake well to coat in spice and flour mixture.
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9
When the oil is hot (it should be about 325F on a deep-fat frying thermometer), add the chicken to the pot and cook until deep golden brown and cooked through, about 8 minutes.
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10
Reserve the cooked chicken on a sheet pan in the warm oven.
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11
Continue double coating and frying the remaining chicken until all has been cooked.
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12
Cut the zested and remaining limes into fat wedges and serve with the crispy chicken.
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13
Serve with Creamy-Spicy Citrus Corn alongside.
