• You will be first marinating the chicken, then coating it in flour and frying it. This is broken down into steps.

Make the Marinade:

• In a large nonreactive mixing bowl or plastic zip-top page, combine lime juice, soy sauce, Worcestershire sauce, and minced garlic.
  1 cup lime juice, 4 tbsp soy sauce, 2 tbsp worcestershire sauce, 4 cloves garlic minced
• Add the chicken strips and allow to marinate for 30 minutes or up to 3 hours.
  2 ½ lbs boneless chicken

Make the Seasoned Flour Coating:

• In a separate mixing bowl or plastic zip-top bag, combine the flour, paprika, pepper, and salt and mix well.
  2 cups all-purpose flour, 2 tsp Spanish paprika, 1 tsp salt, 1 tsp black pepper
• Remove the chicken from the marinade. Discard the leftover marinade. Pat the chicken pieces with paper towels. You want them moist enough for the coating to stick, but not so wet that it slides off.
• Coat the marinated chicken well with the seasoned flour mixture.

Fry the Chicken:

• Place the vegetable oil for frying into a deep-sided frying pan, or use a deep fryer if you have one. Heat the oil over medium-high heat to 360 F (182 C).
  4 cups vegetable oil
• Don't overheat or under-heat the oil. You want the chicken to start cooking when you place it in the oil, but not spatter hot oil.
• Don't crowd the pan with the chicken. Fry it in batches until golden brown outside and completely cooked inside (about 4 minutes per side). The chicken should not be pink in the middle. The Food and Drug Administration recommends 165 F (74 C).
• Place chicken on a plate lined with a paper towel to absorb the oil. Keep the chicken warm until you are ready to serve it.

Mojito Garlic Dipping Sauce:

• In a blender or food processor, add olive oil, garlic, onion, cilantro, lemon juice, lime juice, and salt and blend.
  1 cup olive oil, 1 head garlic, 1 small onion, 3 tbsp cilantro, 2 tbsp lemon juice, 2 tbsp lime juice, salt
• Process until all the ingredients are incorporated and the garlic and onion are thoroughly broken down.
• Transfer to a non-reactive bowl (a non-reactive bowl is one made of a material that does not react chemically with the citric acids in the lemon and lime, such as stainless steel, glass, or ceramic). Cover and refrigerate until ready to use.

Mayo-Ketchup Dipping Sauce:

• Combine the mayonnaise, ketchup, and garlic in a small bowl. Cover and refrigerate for at least 30 minutes before serving.
  ½ cup mayonnaise, ½ cup ketchup, 1 clove garlic