📖 Instructions

1. First, let’s prep the chicken: Pat 2 pounds of boneless, skinless chicken thighs dry with paper towels. This helps the coating stick better.
2. In a bowl, whisk together the marinade: ¼ cup of lime juice (freshly squeezed, please!), 2 tablespoons of olive oil, 2 cloves of minced garlic, 1 tablespoon of chopped cilantro, 1 teaspoon of cumin, ½ teaspoon of chili powder, and salt and pepper to taste. Don't skimp on the cilantro! It's what gives it that signature flavor.
3. Marinate the chicken: Place the chicken thighs in a ziplock bag or a bowl and pour the marinade over them. Make sure each piece is well coated. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. The longer, the better, for maximum flavor.
4. Now, for the coating: In a shallow dish, combine 1 ½ cups of all-purpose flour, 1 teaspoon of salt, ½ teaspoon of black pepper, ½ teaspoon of garlic powder, and ¼ teaspoon of cayenne pepper (if you like a little heat!). Mix well with a fork.
5. Prepare the egg wash: In another shallow dish, whisk together 2 large eggs with 2 tablespoons of water. This helps the coating adhere to the chicken.
6. Time to coat the chicken: Take each marinated chicken thigh, dredge it in the flour mixture, then dip it in the egg wash, and finally coat it again in the flour mixture. Make sure the chicken is fully coated for that crispy exterior. I like to press the flour mixture onto the chicken to ensure it sticks well.
7. Heat the oil: In a large skillet, heat about ½ inch of vegetable oil over medium-high heat. You want the oil to be hot enough so that a small piece of flour sizzles and turns golden brown in about 30 seconds. Be careful not to overheat the oil; otherwise, the chicken will burn on the outside and remain raw inside.
8. Fry the chicken: Carefully place the coated chicken thighs in the hot oil, making sure not to overcrowd the skillet. Fry for about 5-7 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
9. Drain the chicken: Remove the fried chicken from the skillet and place it on a wire rack lined with paper towels to drain excess oil. This helps keep the chicken crispy.
10. Let's make the salsa now: In a medium bowl, combine 1 (15-ounce) can of black beans (rinsed and drained), 1 cup of corn kernels (fresh or frozen, thawed), ½ cup of chopped red onion, 1 jalapeno (seeded and minced – use gloves!), ½ cup of chopped cilantro, ¼ cup of lime juice, 2 tablespoons of olive oil, and salt and pepper to taste. Mix everything well.
11. Chill the salsa: Cover the bowl and refrigerate the salsa for at least 15 minutes to allow the flavors to meld together. This step is crucial for a well-balanced salsa.
12. Serve and enjoy: Place the crispy cilantro-lime fried chicken on a platter and top it with a generous spoonful of black bean salsa. Garnish with extra cilantro and lime wedges, if desired. Serve immediately, and prepare for some serious flavor!