Total Calories: 762
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.
This Mo' Betta Fried Chicken recipe is from the Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts Cookbook. Download this Cookbook today.
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