Dominican Crackling Chicken
- Total Time
- 45 minutes plus at least 3 hours for marination
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Ingredients
- ½cup fresh lime juice
- ½cup heavy soy sauce or dark soy sauce
- ½teaspoon salt
- 22-pound frying chickens, each cut into 16 pieces
- 1quart vegetable oil
- 2cups flour
- 2teaspoons freshly ground pepper
- 2teaspoons cayenne pepper
- 2limes, cut into sixths
Nutritional analysis per serving (6 servings)
1941 calories; 181 grams fat; 19 grams saturated fat; 1 gram trans fat; 120 grams monounsaturated fat; 32 grams polyunsaturated fat; 38 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 45 grams protein; 1313 milligrams sodium
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.
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