Hot Bird! Mexican Fried Chicken Recipe

Name: Hot Bird! Mexican Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup Mexican or other honey, plus more for drizzling; 3 tablespoons cider vinegar; 2 large pieces bone-in skin-on chicken breast, 2 large pieces bone-in, skin-on chicken breast, each cut in half across the breast to produce 4 pieces similar in shape and size to thighs; 4 bone-in skin-on chicken thighs; 4 chicken drumsticks, skin on; Salt and pepper; oil for frying, such as soy or canola; 4 extra-large egg whites; 3/4 cup cornmeal or fine breadcrumbs; 1 cup flour; 1 teaspoon baking powder; 1 tablespoon ancho or medium-heat chili powder; 1/2 tablespoon smoked sweet paprika; 1 teaspoon garlic powder; 1 teaspoon granulated onion; 1 teaspoon cumin; 1 teaspoon coriander; 1 lime, cut into wedges for garnish

Servings: persons

3/4 cup Mexican or other honey, plus more for drizzling
3 tablespoons cider vinegar
2 large pieces bone-in skin-on chicken breast, 2 large pieces bone-in, skin-on chicken breast, each cut in half across the breast to produce 4 pieces similar in shape and size to thighs
4 bone-in skin-on chicken thighs
4 chicken drumsticks, skin on
Salt and pepper
oil for frying, such as soy or canola
4 extra-large egg whites
3/4 cup cornmeal or fine breadcrumbs
1 cup flour
1 teaspoon baking powder
1 tablespoon ancho or medium-heat chili powder
1/2 tablespoon smoked sweet paprika
1 teaspoon garlic powder
1 teaspoon granulated onion
1 teaspoon cumin
1 teaspoon coriander
1 lime, cut into wedges for garnish

1
Mix honey and vinegar in a bowl and add chicken.
2
Toss to coat.
3
Cover with plastic wrap and refrigerate for 4 hours.
4
Drain chicken pieces on paper towels and season with salt and pepper.
5
Heat 3 inches of oil in a large Dutch oven over medium-high heat.
6
Oil should reach between 350F and 375F for frying.
7
Beat egg whites in a shallow dish.
8
Combine cornmeal or breadcrumbs with flour, baking powder and spices.
9
Coat the chicken pieces in the egg whites then toss in the flour mixture.
10
Fry in small batches, 12-14 minutes per batch, until deep golden and juices run clear.
11
Season hot chicken with a little extra salt as they come out.
12
Serve with lime wedges, honey for drizzling and your favorite assortment of hot sauces.
13
For a fresh accompaniment slice up a tomato, red onion and avocado and serve.

903

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 cup Mexican or other honey, plus more for drizzling, 3 tablespoons cider vinegar, 2 large pieces bone-in skin-on chicken breast, 2 large pieces bone-in, skin-on chicken breast, each cut in half across the breast to produce 4 pieces similar in shape and size to thighs, 4 bone-in skin-on chicken thighs, and more.

Yes, Hot Bird! Mexican Fried Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot Bird! Mexican Fried Chicken

How did you like this recipe?

Frequently Asked Questions