Chicharrones De Pollo

Posted for safe-keeping; from gourmet sept. 07

Stir together rum , lime juice , soy sauce , and sugar in a shallow bowl until sugar has dissolved.

Add chicken and stir to coat.

Marinate at room temperature for 25 minutes.

Heat 1 inch oil in a large deep skillet over med-high until it shimmers.

Meanwhile , whisk together flour , paprika , and 1 / 2 teaspoons salt in a shallow bowl.

Drain chicken and pat dry.

Dredge in flour , shaking off excess , then transfer to a plate.

Fry chicken in 3 batches , turning occasionally , until deep golden brown and cooked through , 6-7 minute per batch.

Transfer to paper towels to drain.

dark rum, fresh lime juice, soy sauce, sugar, boneless skinless chicken thighs, oil, flour, paprika