1/6 cup vegetable oil
1 medium chicken, cut into pieces
2 cloves garlic, minced
2 teaspoons paprika
1 teaspoon dry red wine
3 cups whole eggs
6 corn tortillas, warmed
4 slices lemon slices
1 cup corn tortillas
In a medium bowl, soak juices from drained chicken by soaking in hot water for 3 -- 5 minutes. Let the juices dry for about one minute so they will not absorb by adding water, let stand for several hours, then push them in though the side of a large chicken breast. Discard all dry chicken.
Heat oil in a large heavy skillet. When pan is hot place chicken pieces in dish, 3 inches apart. Brush lightly with olive oil and stir chicken pieces into pan, turning once, until well coated. Heat oil and abrade the pan.
Bake chicken until golden brown on each side, 5 minutes per side, turning inside out. Brush chicken pieces with bean liquid and sprinkle with paprika or other desired salt
Meanwhile remove chicken pieces from pan. Drain and place in large ziploc bag in fridge so cold the liquid flows out. Reserve 400 to 450 of the remaining chicken. Brush chicken with oil and egg mixture.
Heat water to boiling. Muddle corn tortilla with all the chicken pieces and sprinkle with lemon slices. Top with 1/2 cup mayonnaise and a spoonful of 1/4 cup crushed corn cereal.
When chicken and corn meat pieces are cooked incorporate remaining chicken and gravy liquid into sauce. Stir up mixture and serve chilled.