Recipe for dominican fried chicken?

worked on Delancey st in lower Manhattan a long time ago and a Dominican guy used to pick up this chicken from a restaurant that was deep fried with no batter or breading and had a great garlic flavor.Recipe for dominican fried chicken?
Fried Chicken Chunks (Chicharrones De Pollo) Dominican





INGREDIENTS


1 pound skinless, boneless chicken breast meat - cut into chunks


1/2 cup dark rum


1/2 cup lemon juice


1/2 cup minced garlic


1/4 cup Worcestershire sauce


3 tablespoons garlic powder


1 teaspoon adobo seasoning


1 teaspoon onion powder


1 teaspoon ground black pepper


1 teaspoon ground coriander


2 (.18 ounce) packets sazon with coriander and achiote


3 cups all-purpose flour


4 cups corn oil for frying





DIRECTIONS


Combine the chicken, rum, lemon juice, garlic, Worcestershire sauce, garlic powder, adobo seasoning, onion powder, pepper, coriander, and sazon seasoning in a bowl; stir. Cover and allow to marinate in refrigerator 4 hours.


Heat the oil in a large pot over medium heat to about 300 degrees F (150 degrees C).


Spread the flour into the bottom of a shallow dish. Coat each piece of marinated chicken with flour.


Fry the coated chicken pieces in the hot oil in small batches until no longer pink in the center and golden brown on the outside, 5 to 10 minutes. (*-*)Recipe for dominican fried chicken?
This recipe does have seasoned flour, but it will give you the marinade. Enjoy!





:


If you like fried chicken, try Chicharrones de Pollo, the Dominican version of fried chicken. The chicken is marinated in a lime based marinade with garlic, then coated in seasoned flour and fried. Serve the fried chicken with traditional rice and beans or potatoes.


INGREDIENTS:


2 1/2 pounds boneless chicken strips (breasts, thighs or mixed)


Marinade:


1 cup lime juice


4 tablespoons soy sauce


2 tablespoons Worcestershire sauce


4 cloves garlic (minced)


Seasoned Flour Coating:


2 cups flour


2 teaspoons Spanish paprika


1 1/2 teaspoons black pepper (or to taste)


1 teaspoon salt (or to taste)


Vegetable oil for frying


PREPARATION:


Combine marinade ingredients in a large plastic bowl or zipper bag. Add chicken and marinate for 30 minutes or up to 3 hours.


Combine flour, Spanish paprika, pepper and salt in a separate plastic bowl or zipper bag.


Coat the marinated chicken with the seasoned flour mixture.


Place vegetable oil for frying into a deep frying pan, or use a deep fryer.


Heat the oil over medium-high heat to 360 degrees Fahrenheit.


Fry chicken in batches, until golden brown outside and completely cooked inside (about 4 minutes per side).


Place chicken on a plate lined with a paper towel to absorb oil. Keep warm until ready to serve.


Serves: Makes 4 to 6 servings.


Notes:


The longer the chicken marinates, the stronger the lime taste will be.





When frying the chicken, don't overcrowd the pan. The oil will cool down and the chicken will not cook properly.
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