1. Tenderize: Slice the alligator meat into 1/2-inch thick steaks. Use a meat mallet to gently pound the steaks for a minute or two to tenderize the fibers. Cut each tenderized steak into bite-sized cubes.

2. Mix Marinade: In a mixing bowl, whisk together the fresh lime juice, minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

3. Marinate: Toss the alligator pieces into the marinade, ensuring every piece is completely coated. Place the bowl in the refrigerator to marinate for 30 minutes, flipping the meat once halfway through.

4. Whisk Flour: While the meat marinate, combine the all-purpose flour, remaining 1 teaspoon of salt, remaining 1 teaspoon of black pepper, cayenne pepper, and chili powder in a shallow bowl. Whisk well to distribute the spices.

5. Heat Oil: Pour the vegetable oil into your frying pan until it reaches a depth of roughly 1 inch. Heat the oil over medium-high until it reaches a steady 350°F (175°C).

6. Dry the Meat: Remove the alligator from the refrigerator, drain off the liquid, and thoroughly blot the pieces dry using paper towels. (Don't skip this step, dry meat equals a crispier crust.)

7. Dredge: Toss the dried gator pieces into the seasoned flour mixture until fully coated, gently shaking off any excess flour before frying.

8. Flash Fry: Working in small batches so you don't crowd the pan and drop the oil temperature, carefully drop the gator into the hot oil. Fry for 1 to 2 minutes, turning them occasionally with a slotted spoon or wire skimmer, until the coating is a rich golden brown.

9. Serve: Use your skimmer to transfer the hot alligator bites to a paper-towel-lined plate to drain. Serve immediately while hot and crispy.