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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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These irresistible nuggets, a specialty of Puerto Rico and the Dominican Republic, are here made with boneless chicken instead of the usual chicken-on-the-bone. Ingredients:
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 1 1/2-inch pieces |
about 2 cups vegetable oil |
1/2 cup all-purpose flour |
1/2 teaspoon paprika |
accompaniments: lime wedges; hot sauce |
Directions:
1. 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 25 minutes.
2. While chicken finishes marinating, heat 1 inch oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers.
3. 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.
4. Fry chicken in 3 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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