Dominican Crackling Chicken
Published March 17, 1992
- Total Time
- 45 minutes plus at least 3 hours for marination
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Ingredients
½ cup fresh lime juice
½ cup heavy soy sauce or dark soy sauce
½ teaspoon salt
2 2-pound frying chickens, each cut into 16 pieces
1 quart vegetable oil
2 cups flour
2 teaspoons freshly ground pepper
2 teaspoons cayenne pepper
2 limes, cut into sixths
Nutritional analysis per serving (6 servings)
38 grams carbs; 227 milligrams cholesterol; 2149 calories; 126 grams monosaturated fat; 36 grams polyunsaturated fat; 23 grams saturated fat; 196 grams fat; 1 gram trans fat; 2 grams fiber; 1380 milligrams sodium; 63 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large stainless-steel or glass bowl, combine lime juice, soy sauce and salt. Add chicken; stir, refrigerate and allow to marinate at least 3 hours.
- Step 2
Pour oil into a wok or large pot and heat over medium heat until very hot, but not smoking. Meanwhile, combine flour, pepper and cayenne in a paper bag and set aside.
- Step 3
Drain chicken and pat dry. Drop 3 or 4 chicken pieces into the bag with the seasoned flour and shake until well coated; repeat with remaining chicken.
- Step 4
Using a slotted spoon, slowly add the chicken, a few pieces at a time, to the oil and deep-fry until golden brown, about 3 minutes per side. Drain on paper towels and keep warm until served. Serve with lime wedges.
Private Notes