Chicken Chicarrones
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 lb fryer,chicken cut into
1 eight pieces
1 8 wedges lime
1 hot pepper sauce
1 cup flour
1/4 cup lime juice
1 salt and pepper to taste
Preparation
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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“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century
“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious chicken dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef.
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