Title: Chicken Chicarrones
Categories: Poultry
Yield: 4 Servings
| 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 |
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.