Chicken Chicarrones   

Ingredients :
1/4	cup	DARK RUM
3/4	cup	VEGETABLE OIL
1/4	cup	Japanese soy sauce
3/4	cup	OLIVE OIL
3	lb	FRYER,CHICKEN CUT INTO
		EIGHT PIECES
1	x	8 WEDGES LIME
		HOT PEPPER SAUCE
1	cup	FLOUR
1/4	cup	LIME JUICE
		SALT AND PEPPER TO TASTE

How to cook :

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.
Tags : Poultry

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