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