Flash-Fried Chicken Carnitas

Directions

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.