By Sarah Kickler Kelber, The Baltimore Sun
7:31 AM EDT, September 21, 2012
On first glance, chicharrones de pollo might just look like garden-variety chicken nuggets. Don't be fooled. This recipe with Dominican roots calls for the chicken to be marinated in a mix of rum, lime juice, soy sauce and sugar, making it full of flavor.
And if you're dubious about how these would work at a tailgating event, fret not: They're crunchy, not sticky, after being fried up, making them the perfect finger food. And thanks to the flavorful marinade, they don't even need sauce.
Chicharrones de pollo (fried chicken bites)
Makes: About 4 servings
1/4 cup amber or dark rum
1/4 cup fresh lime juice
1/4 cup soy sauce
1 tablespoon sugar
1 1/2 pounds skinless boneless chicken thighs, cut into 11/2- inch pieces
About 2 cups vegetable oil
1/2 cup all-purpose flour
1/2 teaspoon paprika
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 about 25 minutes.
While chicken finishes marinating, heat 1 inch of oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers. Meanwhile, whisk together flour, paprika, and 1/2 teaspoon salt in a shallow bowl. Drain chicken and pat dry. Dredge in flour, shaking off excess, then transfer to a plate.
Fry chicken in three batches, turning occasionally, until deep golden brown and cooked through, 6 to 7 minutes per batch. (If chicken darkens too quickly, reduce heat.) Transfer to paper towels to drain.
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