12914 Rum-Marinated Fried Chicken Drumettes Serves 8 Wed Aug 06 08:11:05 -0700 2008 Tue Feb 03 00:36:09 -0800 2009 Licensed http://www.chow.com/recipes/12914 Tue, 03 Feb 2009 08:36:09 GMT Do not confuse this chicharrón dish, a most delicious fried chicken, with the chicharrónes of Central America and Mexico, which are fried pork rinds. Very similar treatments are found in Puerto Rico and Cuba, but this version is the national dish of the Dominican Republic.

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  • Combine the marinade ingredients in a bowl and mix well. Place the chicken drumettes in a resealable plastic bag and pour the marinade over. Marinate at least 5 hours, preferably overnight.
  • Place the chicken with the marinade in a nonreactive baking dish and bake at 375°F [190°C], basting occasionally, for 20 minutes. (The drumettes can be prepared 1 day in advance and refrigerated in the marinade.)
  • Combine the flour, baking powder, salt, pepper, paprika, garlic powder, and oregano in a paper bag.
  • Remove the chicken pieces and drain the marinade from them. Place a few pieces of chicken at a time in the bag and shake to coat with the seasoned flour.
  • Deep-fry, in small batches, in 365°F [185°C] oil for about 5 minutes, or until nicely browned. Drain on paper towels and keep warm.
  • Sprinkle the chicken with lemon juice and garnish with lemon wedges. Serve 3 or 4 drumettes per person.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main ¼ cup [60 mL] dark soy sauce

    ]]>     ¼ cup [60 mL] golden Jamaican or Dominican rum

    ]]>     ¼ cup [60 mL] sour orange juice (see page 116)

    ]]>     ¼ cup [60 mL] fresh lime juice

    ]]>     2 tablespoons [30 mL] onion, grated

    ]]>     2 tablespoons [30 mL] garlic, minced

    ]]>     1 tablespoon [15 mL] ginger, grated

    ]]>     24 to 36 chicken wing drumettes, depending on size

    ]]>     1½ cups [360 mL] flour

    ]]>     1½ teaspoons [8 mL] baking powder

    ]]>     1 teaspoon [5 mL] salt

    ]]>     1 teaspoon [5 mL] black pepper

    ]]>     1 teaspoon [5 mL] hot paprika

    ]]>     1 teaspoon [5 mL] garlic powder

    ]]>     ½ teaspoon [3 mL] dried oregano

    ]]>     2 cups [240 mL] vegetable oil, for frying

    ]]>     2 tablespoons [30 mL] fresh lemon juice

    ]]>     Thin lemon wedges, for garnish

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