Chicharrones De Pollo Puerto Rican Fried Chicken

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This is my mom's recipe, and still my favorite. it's just as good at room temp as it is hot (well, almost).

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Steps

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Cut the chicken into chunks.

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You should get 10-16 pieces.

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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.

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Combine the flour , salt , and pepper , and put on a plate or waxed paper for dredging.

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In an electric fryer , or on the stove , heat the vegetable oil to 375 degrees.

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Once the oil has reached the correct temperature , dredge the chicken 4-5 pieces at a time , and fry until crisp and golden brown.

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The time will depend on the size of the chicken.

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As you complete each batch , remove the cooked pieces to a rack to drain , and dredge and fry the next batch.

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Serve with rice and beans.

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A salad is good here , too.

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Ingredients

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frying chicken, soy sauce, lemon juice, rum, garlic cloves, ginger, bay leaf, flour, salt, pepper, vegetable oil