Flash-Fried Chicken Carnitas

• 1/2 small red onion, thinly sliced

Finely grated zest of 1 lime

• 1/2 cup fresh lime juice

Salt

• 1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
• 3 tablespoons adobo seasoning (see Note)
• 3/4 cup whole-wheat flour
• 1/4 cup fine yellow cornmeal
• 2 tablespoons sweet paprika
• 2 large egg whites
• 6 cups plus 2 tablespoons vegetable oil
• 1/2 head of iceberg lettuce, thinly sliced
• 1 cup coarsely chopped cilantro
• 1 cup cherry tomatoes (about 5 ounces), halved
• 1 jalapeño, thinly sliced

Freshly ground pepper

• 1 avocado, cut into wedges

Lime wedges, for serving

1. 1. In a small bowl, combine the onion with the lime zest, lime juice
2. 2. Meanwhile, sprinkle the chicken with 1/2 tablespoon of the adobo seasoning and arrange in a single layer on a microwave-safe plate. Microwave the chicken on high power in 2-minute intervals, turning once, until just cooked through, about 7 minutes. Let cool slightly.
3. 3. In a wide, shallow bowl, whisk the flour with the cornmeal, paprika and the remaining 2 1/2 tablespoons of adobo seasoning. In a medium bowl, whisk the egg whites until foamy, about 1 minute. Dip the chicken pieces in the egg whites, letting the excess drip back into the bowl, then dredge them in the flour mixture; tap off any excess.
4. 4. In a large saucepan, heat 6 cups of the oil to 400°. Fry the coated chicken pieces in 2 batches until golden brown, about 12 seconds per batch. Transfer the fried chicken to a paper towel–lined plate and season with salt and pepper.
5. 5. In a large bowl, toss the lettuce with the cilantro, tomatoes, jalapeño, the reserved onion, 3 tablespoons of the reserved lime juice and the remaining 2 tablespoons of oil; season with salt and pepper. Serve the fried chicken with the salad, avocado and lime wedges.