Chicharrones de Pollo

Name: Chicharrones de Pollo
Total time: 160
Yield: 6
Ingredients: 1 cup fresh lime juice; ½ cup light rum; 1 medium onion, chopped; 6 cloves garlic, mashed; 1 ½ pounds boneless, skinless chicken breast, cut into strips; 1 large egg; 2 teaspoons water; ¼ teaspoon ground cumin, or more to taste; ¼ teaspoon crushed oregano, or more to taste; 1 cup all-purpose flour; 2 teaspoons salt, or more to taste; 2 teaspoons ground black pepper, or more to taste; 2 cups vegetable oil for frying

Recipe by anjelita13 from allrecipes.com

Dinner 3 Hr. 40 Mins.

Ingredients

6 servings

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1 cup fresh lime juice
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½ cup light rum
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1 medium onion, chopped
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6 cloves garlic, mashed
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1 ½ pounds boneless, skinless chicken breast, cut into strips
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1 large egg
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2 teaspoons water

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¼ teaspoon ground cumin, or more to taste
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¼ teaspoon crushed oregano, or more to taste
•

1 cup all-purpose flour
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2 teaspoons salt, or more to taste
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2 teaspoons ground black pepper, or more to taste
•

2 cups vegetable oil for frying

Instructions

Whisk lime juice, rum, onion, and garlic together in a bowl. Place chicken strips in a shallow glass baking pan and pour marinade over top. Mix up chicken so all pieces are well coated. Cover with plastic wrap and marinate in the refrigerator for 2 to 3 hours.
Beat egg and water together in a shallow bowl. Mix flour, 2 teaspoons salt, and 2 teaspoons pepper together in a second shallow bowl.
Heat oil in a large skillet over medium-high heat.
While the oil is heating, remove chicken from the marinade and shake off excess. Discard the remaining marinade. Dip chicken in the egg wash, then dredge in the seasoned flour mixture until well coated.
Fry chicken in small batches (don't overcrowd the skillet) in the hot oil until all sides are golden brown and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).