Chicken Chicarrones
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Japanese | Poultry | 4 | Servings |
INGREDIENTS
| 1/4 | c | DARK RUM |
| 3/4 | c | VEGETABLE OIL |
| 1/4 | c | Japanese soy sauce |
| 3/4 | c | OLIVE OIL |
| 3 | lb | FRYER, CHICKEN CUT INTO |
| EIGHT PIECES | ||
| 1 | 8 WEDGES LIME | |
| HOT PEPPER SAUCE | ||
| 1 | c | FLOUR |
| 1/4 | c | LIME JUICE |
| SALT AND PEPPER TO TASTE |
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1432
Calories From Fat: 832
Total Fat: 93.8g
Cholesterol: 289.2mg
Sodium: 261.7mg
Potassium: 932.2mg
Carbohydrates: 25.8g
Fiber: <1g
Sugar: <1g
Protein: 108.9g