- 3/4 cup Mexican honey, plus some for drizzling
- 3 tablespoons cider vinegar
- 2 large bone-in, skin-on chicken breasts, 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 bone-in, skin-on drummers
- Salt and pepper
- Oil for frying, such as soybean or canola oil
- 4 extra-large egg whites
- 3/4 cup cornmeal or fine breadcrumbs
- 1 cup flour
- 1 teaspoon baking powder
- 1 tablespoon ancho chili powder or medium-heat chili powder (a palmful)
- 1/2 tablespoon smoked sweet paprika (half a palmful)
- 1 teaspoon garlic powder (1/3 palmful)
- 1 teaspoon granulated onion (1/3 palmful)
- 1 teaspoon cumin (1/3 palmful)
- 1 teaspoon coriander (1/3 palmful)
- 1 lime, cut into wedges, for garnish
Mix the honey and vinegar in a bowl and add the chicken. Toss to coat and marinate for 4 hours. Drain the chicken pieces on paper towels and season with salt and pepper.
Heat 3 inches of oil in a large Dutch oven over medium-high heat. The oil should reach between 350°F and 375°F for frying.
Beat the egg whites in a shallow dish. Combine the cornmeal or breadcrumbs with the flour, baking powder and spices.
Coat the chicken pieces in the egg whites, then toss in the flour mixture. Fry in small batches, 12-14 minutes per batch, until deep golden and the juices run clear. Season the hot chicken with a little extra salt as they come out.
Serve the chicken with lime wedges, honey for drizzling and assorted hot sauces. Add a tomato, red onion and avocado salad alongside.