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1
Rinse chicken under cold, running water and pat dry.
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2
Place in a shallow dish or resealable bag and add the lime juice.
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3
Allow chicken to marinate in the lime juice at room temperature for 30 minutes, turning occasionally.
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4
Pour vegetable oil into a large cast iron skillet to a depth of 1/2 to 1-inch and preheat to 325 degrees F over medium heat.
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5
Remove chicken from the lime juice and sprinkle with salt and pepper.
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6
Combine the flour and Essence seasoning in a large, resealable bag.
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7
Add chicken pieces 1 or 2 at a time, seal, and shake to coat evenly.
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8
Add the chicken thighs and legs to the hot oil and fry for 10 minutes.
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9
Turn the chicken once and fry an additional 10 minutes.
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10
Remove from the pan and drain on paper towel-lined plates.
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11
Return the oil to 325 degrees F before adding the remaining chicken pieces.
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12
Add the chicken wings and breasts to the hot oil.
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13
Fry the chicken wings for 5 minutes, turn, and fry an additional 5 minutes.
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14
Remove the wings from the oil and drain.
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15
The chicken breasts will need to cook for 10 to 11 minutes on each side.
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16
2 1/2 tablespoons paprika
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17
2 tablespoons salt
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18
2 tablespoons garlic powder
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19
1 tablespoon black pepper
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20
1 tablespoon onion powder
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21
1 tablespoon cayenne pepper
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22
1 tablespoon dried oregano
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23
1 tablespoon dried thyme
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24
Combine all ingredients thoroughly.
