Chicken chicarrones
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | DARK RUM |
| ¾ | cup | VEGETABLE OIL |
| ¼ | cup | Japanese soy sauce |
| ¾ | cup | OLIVE OIL |
| 3 | pounds | FRYER,CHICKEN CUT INTO |
| EIGHT PIECES | ||
| 1 | 8 WEDGES LIME | |
| HOT PEPPER SAUCE | ||
| 1 | cup | FLOUR |
| ¼ | cup | LIME JUICE |
| SALT AND PEPPER TO TASTE | ||
Directions
PHILLY.INQUIRER
BOIL THE ALCOHOL OFF THE RUM AND MIX WITH SOY SAUCE AND LIME JUICE.POUR OVER CHICKEN AND TOSS WELL.MARINATE UNDER REFRIGERATION FOR ONE HOUR.PAT D AND DREDGE IN THE FLOUR SEASONED WITH SALT AND PEPPER.SHAKE OFF EXCESS. IN A HEAVY 10" TEN INCH SKILLET,HEAT THE OILS UNTIL A THIN HAZE FORMS ACROSS THE SURFACE.ADD A BATCH OF THE CHICKEN,COVER AND FRY FOR 7 TO 8 MINUTES,UNTIL RICHLY BROWNED ON ONE SIDE,CHECKING TO MAKE SURE IT DOES NOT BURN.TURN,COVER AND FRY THE OTHER SIDE.HOLD IN A WARM OVEN UNTIL ALL THE CHICKEN HAS BEEN FRIED.SERVE WITH LIME WEDGES AND HOT PEPPER SAUCE.MAKES FOUR SERVINGS.