Chicharrón De Pollo

Using a sharp knife, cut the chicken breasts in half. Rinse chicken under cold running water and pat dry with paper towels.

In a large resealable plastic storage bag, combine the lime juice, soy sauce, Worcestershire sauce and garlic. Seal and shake to incorporate. Place the chicken in the bag, squeezing once or twice to coat the chicken. Reseal the bag and marinate in the refrigerator for 3 hours or overnight.

When ready to cook the chicken, place enough vegetable oil in a Dutch oven or deep fryer to cover the chicken. Heat oil to 380º F.

Meanwhile, combine the flour, Spanish paprika, salt and pepper in a large resealable plastic storage bag, shake to combine ingredients. Working in batches, place the chicken in the flour mixture and shake until well coated. Shake off any excess flour and place chicken on a wire rack. Repeat the process until all the chicken pieces are flour coated.

Once the oil reaches 380º F. Fry the chicken in batches, until golden brown on the outside and thoroughly cooked on the inside, about 8 to 10 minutes. Place chicken on a platter lined with paper towels to drain and keep warm. Serve immediately with your favorite dipping sauce.

For Plantain Chips:

Heat oil in a Dutch oven or deep fryer to 375º F.

Working in batches, deep fry the plantain slices, until golden brown, about 3 to 4 minutes.