Flash-Fried Chicken Carnitas

1. 1

   In a small bowl, combine the onion with the lime zest, lime juice and a small pinch of salt; let stand for 15 minutes.

2. 2

   Drain the onion; reserve the onion and lime juice separately.

3. 3

   Meanwhile, sprinkle the chicken with 1/2 tablespoon of the adobo seasoning and arrange in a single layer on a microwave-safe plate.

4. 4

   Microwave the chicken on high power in 2-minute intervals, turning once, until just cooked through, about 7 minutes.

5. 5

   Let cool slightly.

6. 6

   In a wide, shallow bowl, whisk the flour with the cornmeal, paprika and the remaining 2 1/2 tablespoons of adobo seasoning.

7. 7

   In a medium bowl, whisk the egg whites until foamy, about 1 minute.

8. 8

   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.

9. 9

   In a large saucepan, heat 6 cups of the oil to 400.

10. 10

    Fry the coated chicken pieces in 2 batches until golden brown, about 12 seconds per batch.

11. 11

    Transfer the fried chicken to a paper towellined plate and season with salt and pepper.

12. 12

    In a large bowl, toss the lettuce with the cilantro, tomatoes, jalapeno, the reserved onion, 3 tablespoons of the reserved lime juice and the remaining 2 tablespoons of oil; season with salt and pepper.

13. 13

    Serve the fried chicken with the salad, avocado and lime wedges.

* Per serving · 4 servings · Values may vary.