1 frying chicken

1/4 cup soy sauce

1/4 cup lemon juice

1/4 cup rum

3 garlic cloves, minced

1/2 inch piece ginger, peeled, chopped

1 bay leaf

1 teaspoon oregano

1 teaspoon ground cumin

2 packets sazon

1/2 tablespoon garlic powder

2 cups flour

1 tablespoon salt

1 teaspoon pepper

vegetable oil (for deep frying) 

DIRECTIONS: 

• Cut chicken into chunks, if you purchase from a butcher have them cut it into chunks to save time and effort. You should get 10-16 pieces.
• Combine soy sauce, lemon juice, rum, minced garlic, ginger, and bay leaf in bowl or zipper bag, add chicken pieces, and let marinate at least 4 hours in refridgerator (overnight is best).
• Combine  flour, oregano, sazon, garlic powder, cumin, salt, and pepper, and put on a plate or waxed paper for dredging.
• In an electric fryer, or on the stove in a deep skillet or pot, heat vegetable oil (to 375 degrees if you have a thermometer).
• Right before frying, dredge chicken 4-5 pieces at a time, and fry until crisp and golden brown. The time will depend on the size of the chicken.
• As you complete each batch, remove cooked pieces to a rack or paper towel lined plate to drain.
• Dredge and fry next batch.
  

BUEN PROVECHO!