Cut the limes in halves and clean the chicken by rubbing and squeezing out the juice onto each chicken piece. If preferred, you may remove the skin of the pieces before cleaning. Rinse the chicken pieces and pat dry. Put them in a large bowl and set aside. In a small bowl, add the juice of the lemons, chicken bouillon and a few drops of Habanero Hot Pepper Sauce and mix well. Pour mixture over chicken, and turning the pieces so that the lemon juice gets all through it. Let marinate for at least 1 – 2 hours.

Pour the oil into a large pasta pot. Add the herbs and garlic and heat over medium-high heat until the oil registers 350 degrees Fahrenheit on one of those clip-on-deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperatures.

Meanwhile, put the flour in a large, shallow platter and hit it with a generous seasoning of salt and pepper. Use your fingers to mix the flour with the salt and pepper and then taste; you should be able to taste the salt and pepper. Crack the eggs into a large, shallow bowl; add a drizzle of olive oil and a couple of tablespoons of water and whisk it all together with a fork.

When the oil reaches 350 degrees Fahrenheit, shim off the herbs and garlic with a slotted spoons; reserve. Roll the chicken pieces around in the seasoned flour until well coated. Shake off the excess, and then dunk them in the egg wash. Carefully drop chicken in the hot oil (you can cook it all at the same time) and cook for about 20 minutes, turning it with tongs every now and then to keep the color even. The chicken is done when the skin is crisp (that is if you had left the skin on) and golden brown and the chicken floats at the surface of the oil. Keep an eye on the temperature and adjust the heat to keep the temperature as even as possible.

When the chicken is done, take a big skimmer and remove all of the from the pot, shaking of as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked pepper, if preferred. Scatter the reserved herbs and garlic over the top. Serve hot with big lemon wedges, if preferred.