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.

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