Ingredients
-
1
-
1/4
-
1/4
-
1/4
-
2
-
1
-
1
-
2
-
1
-
1
-
-
-
-
-
Directions
Chicharrones De Pollo–Puerto Rican Fried Chicken, This is my mom’s recipe, and still my favorite It’s just as good at room temp as it is hot (well, almost) , 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 , I cut up chicken breasts into nugget size pieces and followed the rest of the recipe my family loved it!
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Steps
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1
Done
|
Cut the Chicken Into Chunks. You Should Get 10-16 Pieces. |
|
2
Done
|
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). |
|
3
Done
|
Combine the Flour, Salt, and Pepper, and Put on a Plate or Waxed Paper For Dredging. |
|
4
Done
|
in an Electric Fryer, or on the Stove, Heat the Vegetable Oil to 375 Degrees. |
|
5
Done
|
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. |
|
6
Done
|
as You Complete Each Batch, Remove the Cooked Pieces to a Rack to Drain, and Dredge and Fry the Next Batch. |
|
7
Done
|
Serve With Rice and Beans. a Salad Is Good Here, Too. |
