1 pound boneless chicken, thawed
1 (2 ounce) package dried dill weed, crushed
2 limes, juiced
1/4 teaspoon salt
1 tablespoon vanilla extract (optional)
1/2 teaspoon paprika
Place chicken in a large, deep skillet. Cook over medium high heat, adding water if necessary, until chicken is cooked through and no longer pink. Remove from skillet and place in a large resealable plastic bag.
Remove skin from chicken. Place skin in a resealable plastic bag. Seal zipper of plastic bag with a toothpick and insert plastic cut-out into chicken cavity. Arrange plastic wrap over chicken in divided or rectangular piece. Brush chicken with 1/2 cup of the dill weed/crushed lime juice, using a serrated knife. Shape remaining dill weed into a rectangle about 2 inches wide.
Assemble chicken: Brush remaining dill weed/lime juice on skin. Lay plastic wrap at bottom of plastic bag over chicken and seal bag with a toothpick. Secure with kitchen twine or toothpicks to prevent slipping.
Bake uncovered at 350 degrees F (175 degrees C) for 25 minutes, or until chicken is no longer pink.
Remove plastic wrap from skin. Heat remaining lime juice in microwave or in small saucepan over medium heat. When chicken is cooked, brush all sides with 1/2 cup of the liquid from the plastic bag. Fry the chicken, turning once, until golden. Remove and brush with remaining dill weed/lime juice. Remove from skillet, wash with cold water, and place coated side down on plate.
Stir fried chicken with 1/2 cup of the dill weed/lime juice lemon-lime soda mixture. Fry over medium-high heat for about 15 minutes, turning once. Fry the yellow parts of chicken over medium heat for about 2 minutes, turning once. Remove chicken from pan, cut into pieces and wipe with cold water to prevent drying out.