Chicken Chicharrones

• 1 chicken (2 lb.)
• 1 1/2 c. peanut oil (cooking oil)
• 1/4 c. lemon juice
• 1 tsp. soya sauce
• 3/4 tsp. salt
• 1 c. flour
• 1 tsp. pepper
• 1/2 tsp. paprika
• 1/4 tsp. salt

1. Chicken should be kept in refrigerator at least one day after cleaning and cutting into small pieces.
2. Mix lemon juice, soya sauce and 3/4 teaspoon salt; pour over chicken and leave in this seasoning at least 1/2 hour.
3. Mix flour, pepper, paprika and 1/2 teaspoon salt in a paper bag.
4. Put pieces of chicken into bag and shake well to flour (2 or 3 pieces at a time).
5. Fry in oil until golden brown.
6. It depends on the size of the pan used for frying on how many pieces can be fried together.
7. Never fry too many together to avoid cooling of the oil.
8. Serve with lemon slices.

chicken, peanut oil, lemon juice, soya sauce, salt, flour, pepper, paprika, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=844289 (may not work)