Chicharrones De Pollo--Puerto Rican Fried Chicken

Recipe by Dozerzzzz
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READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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