Dominican Fried Chicken
- 2 ½ lb. boneless chicken (uniformly cut strips, breasts, tenders, thighs or mixed)
- 1 cup lime juice
- 4 tbsp. soy sauce
- 2 tbsp. Worcestershire sauce
- 4 cloves garlic (minced)
- 2 cups all-purpose flour
- 2 tsp. paprika
- 1 ½ tsp. black pepper
- 1 tsp. salt
- 4 cups vegetable oil
- Serving Size: 4 to 6
- Cook time: 90 Minutes
Making the marinade:
- In a large non-reactive mixing bowl, combine lime juice, soy sauce, Worcestershire sauce, and minced garlic.
- Add the chicken strips and marinate for 30 minutes or up to 3 hours.
Making the seasoned flour coating:
- In a separate mixing bowl, combine the flour, paprika, pepper and salt, and mix.
- Remove the chicken from the marinade and pat the chicken pieces with paper towels, keep them moist so the coating can stick.
- Coat the marinated chicken with the seasoned flour mixture.
Frying the chicken:
- Place the vegetable oil for frying into a deep-sided frying pan, or use a deep fryer if you have one. Heat the oil over medium-high heat to 360°F (182°C).
- Don’t crowd the pan with the chicken. Fry it 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 the oil. Keep the chicken warm until you are ready to serve.