SPICY MEXICAN CHICKEN
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
3/4 cup each honey and cornmeal
1 tsp each baking powder, coriander, cumin, garlic powder and granulated onion
3 tbs apple cider vinegar
3 pounds chicken tenders, halved crosswise and chicken wings
Salt and Pepper
Oil
4 egg whites
1 cup flour
1 tbs chili powder
1 1/2 tsp smoked paprika
Hot sauce
Lime wedges
In a bowl, whisk honey and vinegar. Add chicken, toss. Chill 4 hours. Drain chicken, pat dry. Season with salt and pepper. In a pot, heat oil. In a bowl, whisk egg whites. *In another bowl, whisk flour, cornmeal, chili powder, paprika, baking powder, coriander, cumin, garlic powder and granulated onion. Dip chicken into egg whites, then coat in flour mixture. Fry until golden and cooked through. Season chicken with salt. SERVE with honey, hot sauce and lime wedges & ENJOY...
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