Name: Panfried Almond-and Sesame-Dusted Chicken
Cook time: 45 min
Total time: 9 1/4
Yield: Serves 4
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; 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

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 use regular lime juice, you'll love this chicken, which is as delicious at room temperature as it is hot. In fact, Gourmet's food editors couldn't get enough of it.

Cooks' notes:

• You can marinate the chicken up to 24 hours.

• Chicken may be made 2 days ahead, cooled completely, then chilled, covered. Bring to room temperature before serving.

Recipe notes

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