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flameChickenPorkMexican & Latin30–60 mins
Flash-Fried Chicken Carnitas
Prep25 MIN
Cook25 MIN
Serves4
Method
Steps
- 1. In a small bowl, combine the onion with the lime zest, lime juice
- 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. 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. 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. 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.
Originally published at Foodandwine.com. Reproduced for personal collection.
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