Dominican Crackling Chicken

• 1/2 cup fresh lime juice
• 1/2 cup heavy soy sauce or dark soy sauce
• 1/2 teaspoon salt
• 2 2-pound frying chickens, each cut into 16 pieces
• 1 quart vegetable oil
• 2 cups flour
• 2 teaspoons freshly ground pepper
• 2 teaspoons cayenne pepper
• 2 limes, cut into sixths

1. In a large stainless-steel or glass bowl, combine lime juice, soy sauce and salt.
2. Add chicken; stir, refrigerate and allow to marinate at least 3 hours.
3. Pour oil into a wok or large pot and heat over medium heat until very hot, but not smoking.
4. Meanwhile, combine flour, pepper and cayenne in a paper bag and set aside.
5. Drain chicken and pat dry.
6. Drop 3 or 4 chicken pieces into the bag with the seasoned flour and shake until well coated; repeat with remaining chicken.
7. Using a slotted spoon, slowly add the chicken, a few pieces at a time, to the oil and deep-fry until golden brown, about 3 minutes per side.
8. Drain on paper towels and keep warm until served.
9. Serve with lime wedges.

lime juice, soy sauce, salt, frying chickens, vegetable oil, flour, freshly ground pepper, cayenne pepper

Taken from cooking.nytimes.com/recipes/4630 (may not work)