Lime-Rum Chicken
You're in the mood for chicken tonight, but you don't want the same old tiresome taste. Ruffle a few feathers with this lime-rum blend.
Ingredients
- 2 floz dark rum
- 1/4 cup(s) soy sauce
- 1/4 cup(s) lime juice
- 48 ounce(s) chicken parts
- 2 cup(s) vegetable oil
- 1/2 teaspoon(s) salt
- 1/8 teaspoon(s) Freshly ground pepper, to taste
- 1 cup(s) all purpose flour
Instructions
- Warm rum in small pan over "low" heat; off the heat, ignite rum with match and gently shake pan back and forth until flame dies.
- Add soy sauce and limejuice to rum.
- Place chicken in deep bowl and pour in rum mixture, turning the pieces about with a spoon to coat them evenly.
- Marinate at room temperature for 2 hours or in refrigerator for 4 hours, turning chicken occasionally.
- In a heavy 10 to 12-inch skillet, heat oil over "high" heat until it is very hot, but not smoking; pat pieces of chicken completely dry and season with salt and pepper.
- Dip them in flour and shake off excess.
- Fry chicken until juices from it run clear when slit with sharp knife.
- Serve immediately.
- Ready in 3 hours.
Nutrition
Calories: 6747.18kcalCarbohydrates: 100.83gProtein: 358.37gFat: 526.48gSaturated Fat: 56.9gCholesterol: 1020.48mgSodium: 4478.77mgFiber: 2.75gSugar: 3.34g
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