Prep 30 mins
Cook 30 mins
This is my mom's recipe, and still my favorite. It's just as good at room temp as it is hot (well, almost).
- 1 frying chicken
- 1⁄4 cup soy sauce
- 1⁄4 cup lemon juice
- 1⁄4 cup rum
- 2 garlic cloves, chopped
- 1 piece nickle-sized ginger, chopped
- 1 bay leaf
- 2 cups flour
- 1 tablespoon salt
- 1 teaspoon pepper
- vegetable oil (for deep frying)
- Cut the chicken into chunks. You should get 10-16 pieces.
- Combine the soy sauce, lemon juice, rum, garlic, ginger, and bay leaf in a bowl or zipper bag, add the chicken pieces, and let marinate at least 4 hours in the refridgerator (overnight is best).
- Combine the flour, salt, and pepper, and put on a plate or waxed paper for dredging.
- In an electric fryer, or on the stove, heat the vegetable oil to 375 degrees.
- Once the oil has reached the correct temperature, dredge the chicken 4-5 pieces at a time, and fry until crisp and golden brown. The time will depend on the size of the chicken.
- As you complete each batch, remove the cooked pieces to a rack to drain, and dredge and fry the next batch.
- Serve with rice and beans. A salad is good here, too.
I cut up chicken breasts into nugget size pieces and followed the rest of the recipe. my family loved it!
This is very good - similar to my Uncle Rueben's version, but I don't remember the bay leaf. Still, really good and my dinner guests have enjoyed this too.
This was good, due to the size of the thighs I had to cook longer which made them way too dark because I cooked them whole. The next time I will cut them into pieces and marinate over night. While you can taste the lemon and soy, after marinating for four hours I think the flavors would stand out more after marinating overnight. But overall everyone liked them.