Mexican Fried Chicken – Rachael Ray

Ingredients

• 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