Chicharonnes are a popular chicken dish in Latin America.
1/2 cup fresh lime juice
1/2 cup dark rum (or extra 1/2 cup lime juice)
1/4 cup soy sauce
2 tbsp. Worcestershire sauce
5 garlic cloves, minced
2 lb. boneless chicken thighs
1 cup all-purpose flour
1 tbsp. paprika
1 1/2 tsp. kosher salt
2 tsp. freshly ground black pepper
Canola or vegetable oil
1. In a large resealable plastic bag, combine lime juice, rum, soy sauce, Worcestershire sauce, and garlic. Cut chicken into bite-sized pieces, about 2 inches long. Add chicken to marinade bag, then close and turn bag to make sure all chicken pieces are coated in the mixture. Refrigerate at least 1 hour. Remove chicken from refrigerator and set aside.
2. In a shallow dish, combine flour, paprika, salt, and pepper. In a large Dutch oven or heavy-bottomed skillet, heat 1 to 2 inches of oil over medium-high heat.
3. Pour off excess marinade from chicken. Pat chicken dry and coat with seasoned flour, shaking off the excess. Gently place in hot oil, being careful not to overcrowd the pan. Fry 4 to 5 minutes per side, until golden brown and crispy. Drain on paper towel-lined platter and serve hot.