Chicken Chicarrones

Recipes Ingredients:

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

Recipe Instructions:

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.