Chicken Chicarrones
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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.
Servings: 4
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