Ingredients

Chicken

• 3 pounds of boneless skinless chicken thighs

• 2 tablespoons of Mojo seasoning by Badia

• 1 tablespoon of garlic powder

• 1 tablespoon of paprika

• 1 teaspoon of complete seasoning by Badia

• 1 teaspoon of black pepper

• 1/4 teaspoon of salt, or season to taste

• 1 fresh navel, orange

• A half a lime

• 1 tablespoon of lemon juice Vegetable oil

• 2 cups of flour

• 1 tablespoon of mojo seasoning

• 1/2 a teaspoon of salt and pepper
  Tossing Sauce

• 1 stick of melted butter

• Half a lime

• 1/4 cup of of grated Parmesan

• 1/8 cup fresh parsley

• 2 tablespoons of minced garlic

Directions

1. Cut fat from chicken thighs, and slice into thick strips

2. Add the seasonings along with the juice from one fresh navel orange, half a lime and a tablespoon of lemon juice

3. Massage in to chicken until well incorporated and marinate for a minimum of 30 minutes (the longer the better)

4. Add oil to frying pan, make sure the grease is at least 350° before adding the chicken

5. In a bowl or a Ziploc bag add flour, 1 tablespoon of mojo seasoning, and half a teaspoon of salt and pepper, and mix until well incorporated

6. Remove chicken from the refrigerator and add one egg then massage it in to the chicken.

7. Take a few of the chicken strips and roll them into the flour mixture, making sure that they are fully coated in flour

8. Check the temperature on your grease to make sure that it is at 350° once confirmed add your chicken into the grease. Fry into golden brown or until chicken starts to float to the top.

9. While your chicken is frying melt your butter, squeeze half a fresh lime, 1/4 cup of grated Parmesan, fresh parsley, and 2 tablespoons of minced garlic to the bowl and mix until well incorporated

10. As soon as you remove the chicken from the grease, add it directly to the melted butter mixture and toss until well coated.