Crispy Chicken with Lime Aoli

Crispy Chicken with Lime Aoli

Crispy Chicken with Lime Aoli

feeds 4 adults as a main

Recipe courtesy of Terase from tastebyronbay.com


  • 4 chicken breast – free range – skinless
  • 100 – 150ml buttermilk
  • 1 cup plain organic flour (or you can substitute for a gluten free all purpose flour if you’d like)
  • 1 tbs cumin powder
  • 1 tbs sesame seed Brookfarm Premium Grade Macadamia Oil for frying the chicken
  • Salt and pepper
  • 2 limes – cheeks for garnish

Lime Aioli


  • place the chicken in a glass bowl and cover with the buttermilk – cover in cling-wrap and place in the fridge for 1 hour or overnight
  • pre-heat your oven to 180 degrees Celsius
  • you can use a bowl and whisk to make your aioli (or use an electric mixer). Place the egg yolks, garlic and mustard in the plastic jug – place the stick mixer in the jug and blend until the egg mixture becomes light and fluffy
  • gradually add the lime juice and blend until the lime juice is fully incorporated – slowly drizzle in the Brookfarm Lime and Chilli infused Macadamia Oil – it is very important to slowly drizzle in the oil so you don’t split the mayonnaise
  • I like my mayonnaise / aioli to be firm – allowing it to sit proudly on the plate – you just need to make sure you add enough Macadamia Oil to reach a thick consistency – if it is too thick add a splash of warm water to loosen it up
  • check the seasoning add salt and more lime juice if needed – you basically want enough lime juice to give a crisp lime flavour in your aioli
  • in a bowl – place the flour, cumin, pinch of salt and sesame seeds
  • scrap the excess buttermilk off the chicken and then individually roll the chicken breast in the flour mix to lightly cover the chicken – making sure you have an even coating over the chicken – place the chicken on a plate and repeat until all the chicken is coated
  • heat a non-stick fry pan – once hot – add the coconut oil until it has melted – then depending on how big your fry pan is add two / three chicken breasts to the pan and fry on each side until golden on both sides – transfer to a baking tray lined with baking paper – repeat until all the chicken is cooked – then place in the pre-heated oven for approx 10-15mins until cooked through (if you are cooking more than 4 pieces of chicken wipe out the fry pan regularly so you don’t end up with burnt sesame seeds left behind in the coconut oil)

Serving Suggestions

  1. If you are serving this dish to young children remove the cumin from the flour mix and just lightly seasons with salt and pepper
  2. You can make homemade chicken nuggets by following the above steps – just cut the chicken into nugget size pieces – which is a much healthier alternative to shop bought chicken nuggets
  3. I often make a big batch of the chicken and then take some to work for lunch and serve warm with lettuce, aioli and sliced vine ripened tomato on sourdough toast OR as a filling for rice paper rolls / burritos
  4. Great for taking to picnics BUT make sure you keep the chicken and aioli cold in the esky
Crispy Chicken with Lime Aoli
Crispy Chicken with Lime Aoli and oil

Posted on

February 11, 2016

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