Fancy Fried Chicken

Chicharrón is popular in Spain and in Latin America, and is typically a dish made of fried pork rinds.  I was pleased to find that in the Dominican Republic, "Chicharrones de Pollo" is actually just the country's version of fried chicken.  No pork rinds required.  Phew!

I marinated chicken breast tenderloins in a combination of worcester sauce, soy sauce, lime juice and garlic all day.  When I was ready to cook, I tossed the marinated chicken into a plastic bag filled with paprika spiked flour.   I fried the chicken in oil on a large saute pan, and they were like grown up chicken fingers.  The lime and soy definitely came through, and the long marinating period kept the chicken nice and moist. I served the chicharrones with the traditional accompaniments of rice and brown beans.

The Dominican Republic scores a 3.5.  I may have given them a more favorable score than I normally would have, considering they just gave an enormous amount of aid to their neighbor, Haiti.