Chicharrones De Pollo (Chicken Dominican-Republic Style)

• Marinade
• 1/2 cup fresh lime juice (about 2 medium limes)
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 2 cloves garlic, minced
• Chicken
• 1 1/4 lbs boneless chicken breasts, strips
• 1 cup flour
• 1 teaspoon sweet paprika
• 3/4 teaspoon black pepper
• 1/2 teaspoon salt (or to taste)
• vegetable oil, about 1 to 1/2 cups (for frying)

1. Combine marinade ingredients in a plastic zipper bag.
2. Add chicken strips and marinate in refrigerator for at least 3 hours.
3. Combine flour, paprika, pepper and salt in another zipper bag.
4. Transfer chicken strips to flour mixture, coating evenly.
5. Heat oil over medium-high heat and fry chicken in batches of 4 strips (don't overcrowd; oil will cool down too much during cooking), taking about 4 minutes per side to brown outside and thoroughly cook insides.
6. When done, transfer chicken strips to a plate lined with paper towels, and lightly sprinkle with salt.
7. Cook remaining batches of strips, keeping others warm in a low-temp oven.

marinade, lime juice, soy sauce, worcestershire sauce, garlic, chicken, chicken breasts, flour, sweet paprika, black pepper, salt, vegetable oil

Taken from www.food.com/recipe/chicharrones-de-pollo-chicken-dominican-republic-style-92061 (may not work)