Chicken Chicarrones Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
PHILLY.INQUIRER
1/4 cup: DARK RUM,
3/4 cup: VEGETABLE OIL,
1/4 cup: Japanese soy sauce,
3/4 cup: OLIVE OIL,
3 lbs: FRYER, CHICKEN CUT INTO
EIGHT PIECES,
1: 8 WEDGES LIME,
HOT PEPPER SAUCE,
1 cup: FLOUR,
1/4 cup: 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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Poultry