These chicken cracklings are not just bits of chicken skin crisped in rendered chicken fat. It’s actually the name of delicious Dominican dish of deep-fried chicken that’s been marinated in a combo of lemon, soy, and ginger. opinionatedchef shares the recipe:

2 lbs. boneless skinless chicken thighs or breasts
1/4 cup fresh lemon juice
2 Tbsp. soy sauce, pref. Kikkoman
1-2 Tbsp. fresh ginger, skin-on, sliced into coins, flattened with side of knife
1/2 tsp. kosher salt
whole wheat flour
salt and pepper
sweet paprika
vegetable oil for frying

Marinate chicken in lemon juice, soy sauce, ginger, and kosher salt for at least 2 hours. Drain, reserving ginger with chicken. Season flour to taste with salt, pepper, and paprika, and place in a ziplock bag or plastic container with tight-fitting lid. Place chicken and ginger in flour two handfuls at a time and shake to coat (adding any more will cause the chicken to get too moist and prevent the coating from adhering properly). Heat 1-2 inches of vegetable oil to very hot but not smoking (about 365 degrees). Fry chicken, turning once, for only a few minutes, or it will overcook.

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