• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chicken Chicarrones

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • ------------------------------PHILLY.INQUIRER------------------------------
  • 1/4 c DARK RUM
  • 3/4 c VEGETABLE OIL
  • 1/4 c Japanese soy sauce
  • 3/4 c OLIVE OIL
  • 3 lb FRYER,CHICKEN CUT INTO
  • EIGHT PIECES
  • 1 8 WEDGES LIME
  • HOT PEPPER SAUCE
  • 1 c FLOUR
  • 1/4 c LIME JUICE
  • SALT AND PEPPER TO TASTE

 Directions

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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