Ingredients

8 garlic cloves, coarsely chopped

1/2 cup raspberry or tarragon vinegar

1 cup fresh lime juice (preferably Key or Mexican lime)

4 canned chipotle chiles in adobo

1 teaspoon dry mustard

1/2 cup tamari

1 tablespoon kosher salt

2 teaspoons ground black pepper

1 cup packed light brown sugar

• 4 1/2-lb chicken, cut into 8 pieces

For coating

• 1 cup hulled (green) pumpkin seeds (5 oz), toasted
• 1 cup slivered almonds (4 oz), toasted
• 1 cup fresh fine bread crumbs
• 1 cup unbleached all-purpose flour
• 1/3 cup sesame seeds
• 1 tablespoon plus 1 teaspoon coarse salt
• 3/4 teaspoon cayenne
• 4 large eggs

• 1 cup vegetable oil
• 1/2 stick unsalted butter, cut into pieces

Description

Chef Lisa Ahier Likes The Flavor Of Key Limes Or Mexican Limes, Which She Can Buy Locally And Year-round, For The Marinade Below. But Even If You...

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