10 chicken thighs
2 tablespoons of lime juice
Salt and black pepper to taste
3 cups of water
2 tablespoons of butter
2 cups of all-purpose flour
4 eggs
10 tablespoons of cream cheese (optional)
1 cup of pancake mix
Oil for frying
10 chicken thighs
2 tablespoons of lime juice
Salt and black pepper to taste
3 cups of water
2 tablespoons of butter
2 cups of all-purpose flour
4 eggs
10 tablespoons of cream cheese (optional)
1 cup of pancake mix
Oil for frying
Tenderize the chicken with lime juice, salt, and black pepper
Let it rest for 30 minutes
Place the chicken in a pot with water, cover, and bring to a boil
Cook for about 15 minutes or until the meat is tender
Remove the chicken from the pot and let it cool
Return the pot to the stove, add the remaining 2 cups of broth (if needed), and bring to a simmer
Add the butter and when it melts, gradually whisk in the flour, stirring constantly with a wooden spoon
Add 2 eggs, one at a time, and stir until a ball forms that will slide off the bottom of the pot
Remove from heat and let cool slightly
Dip each chicken thigh (except for the bone) into 1 tablespoon of cream cheese
Then, coat in the prepared dough (to make it easier, open the dough to about 4 inches in diameter on the palm of your hand)
Fry the chicken thighs in batches until golden brown
Drain on paper towels and serve hot
Serve with an additional 10 portions.