Crispy Chicken, Chicharrones De Pollo

Rinse and dry the chicken and divide into 4-6 pieces. Peel and finely dice the onion. Peel the garlic and press it through a press. Grind onions and garlic with salt, rum and oregano as well as the chicken soup in a mortar to a paste and rub the chicken pieces with it. Cover and leave to cool for at least 6 hours.

Heat the lard or oil in a large deep frying pan (the fat should be about 1 cm high) to just under 180 degrees. If you don’t have a thermometer, dip a toothpick into the fat. If small bubbles rise, the fat is hot enough.

Turn the chicken pieces with the adhering marinade in flour to the other side, tap off and roast the pieces in the oil leisurely crispy brown from all sides. Caution: danger of splashing! Drain the chicken pieces on kitchen roll and bring to the table on the spot.

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