chicken strips from Cuba. Serve with a serving of rice or another meal.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup fresh lime juice
- ½ cup light rum
- 1 medium onion, chopped
- 6 cloves garlic, mashed
- 1 ½ pounds boneless, skinless chicken breast, cut into strips
- 1 large egg
- 2 teaspoons water
- ¼ teaspoon ground cumin, or more to taste
- ¼ teaspoon crushed oregano, or more to taste
- 1 cup all-purpose flour
- 2 teaspoons salt, or more to taste
- 2 teaspoons ground black pepper, or more to taste
- 2 cups vegetable oil for frying
Instructions
- Whisk lime juice, rum, onion, and garlic together in a bowl. Place chicken strips in a shallow glass baking pan and pour marinade over top. Mix up chicken so all pieces are well coated. Cover with plastic wrap and marinate in the refrigerator for 2 to 3 hours.
- Beat egg and water together in a shallow bowl. Mix flour, 2 teaspoons salt, and 2 teaspoons pepper together in a second shallow bowl.
- Heat oil in a large skillet over medium-high heat.
- While the oil is heating, remove chicken from the marinade and shake off excess. Discard the remaining marinade. Dip chicken in the egg wash, then dredge in the seasoned flour mixture until well coated.
- Fry chicken in small batches (don’t overcrowd the skillet) in the hot oil until all sides are golden brown and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 362 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 1 g |
| Protein | 29 g |
| Saturated Fat | 2 g |
| Sodium | 850 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I really liked the flavor of these. The recipe never did say where to add the cumin and oregano. Because the amounts were small and because of the order they were in the ingredient list, I chose to add them to the beaten egg mixture. I used chicken breast tenderloins and they worked well. Cook time was spot on. They were crispy on the outside, tender and juicy on the inside.