Ingredients:

• 3 lbs chicken (legs, thighs, wings)
• 2 eggs
• 1/2 cup all-purpose flour
• 1 big bag of Big Foot chips (or any other similar flavored chips)
• Oil for frying (vegetable or canola oil)
• 1-2 limes (for washing chicken)
• Fresh Chadonbeni (culantro)
• 2 pimento peppers
• 2 cloves of garlic
• 1 tsp Adobo seasoning (to taste)
• 1 tsp paprika
• Salt and black pepper to taste

Instructions:

1. Prep the Chicken:
• Clean & cut out any excess fat from the chicken.
• Wash the chicken with fresh lime or lime juice to clean it.
2. Season the Chicken:
• Blend together the pimento peppers, garlic, and chadonbeni aka (culantro).
• Season the chicken with the blended mixture, adding salt, black pepper, and paprika seasoning to taste.
• Mix everything together thoroughly and set aside to marinate for 20-25 minutes.
3. Prepare the Breading:
• Crack 2 eggs into a bowl and beat them lightly.
• In a separate bowl, add 1/2 cup of all-purpose flour and mix in 1 tsp of adobo powder.
• Crush the Big Foot chips into fine crumbs using a ziplock bag or just mash them up in original bag.
4. Coating the Chicken:
• Dip the floured chicken into the beaten eggs, then to the flour mixture for a second coat.
• After the second egg and flower dip, drop the chicken in the crushed Big Foot chips until fully coated. Set aside.
5. Frying the Chicken:
• Heat enough oil in a frying pan to submerge the chicken (about 350°F or medium-high heat).
• Fry the chicken in batches, cooking each piece for about 8-10 minutes, or until it’s a red crispy look.
• Remove the chicken and drain on paper towels.
6. Serve and Enjoy:
• Once all the chicken is fried, serve hot with your favorite sides. Enjoy your crispy Big Foot chicken!
7. This taste really good with a nice ketchup sauce mixed together with a little bit of homemade seasonings and sauces.