Mo' Betta Fried Chicken: The Best Mo' Betta Fried Chicken Recipe from Cook'n

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	Mo' Betta Fried Chicken

Serves: 4

Just as Americans love crusty fried chicken, Caribbeans love their marinated, crustless version. For the most succulent results, use chicken thighs chopped through the bone into chunky pieces. The spicy marinade of dark rum, soy sauce, and lime juice caramelizes during deep-frying to give the chicken a dark brown coating. Use the Scotch bonnet chili if you love hot foods. Try serving this dish with baked sweet potatoes.

   3 pounds chicken thighs
   1/4 cup dark rum
   1/4 cup Japanese soy sauce
   1/4 cup fresh lime juice
   2 tablespoons packed light brown sugar
   2 scallions, white and green parts, finely chopped
   1 Scotch bonnet, serrano, or jalapeño pepper, seeded and minced
   1 tablespoon shredded fresh ginger (use the large holes of a box grater)
   1 teaspoon dried thyme
   1/4 teaspoon ground allspice
   2 cloves garlic, minced
   Vegetable shortening or vegetable oil for deep-frying

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1. Using a heavy cleaver, cut each chicken thigh in half though the bone (or have the butcher do this for you). Rinse the chicken and pat dry with paper towels.

2. In a large bowl or self-sealing plastic bag, mix the rum, soy sauce, lime juice, brown sugar, scallions, chili, ginger, thyme, allspice, and garlic, stirring to dissolve the sugar. Add the chicken and toss well. Cover and refrigerate, turning the chicken occasionally, for at least 2 hours or up to 24 hours.

3. Preheat the oven to 200°F. Place a large wire rack over a jelly roll pan. In a deep Dutch oven, melt shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. Scrape the marinade solids from the chicken. In batches, without crowding, deep-fry the chicken until the outside is a deep, caramelized brown and the chicken shows no sign of pink when pierced at the bone, about 10 minutes (remove a thigh from the oil to check doneness). Transfer to the wire racks and keep warm in the oven while frying the remaining chicken.

NOTE: Why do I specify Japanese soy sauce in these recipes? Chinese soy sauce, available at Asian grocers, varies greatly in saltiness, quality, and flavor intensity from brand to brand. But Japanese brands, like the familiar Kikkoman found in every supermarket, are more reliable and not as intensely salty. You may use the reduced-sodium variety, if you prefer, but the flavor is weaker than the regular variety.

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