Fried Chicken Tenders (chicharones) Boneless

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 lbs chicken tenders
• 2 tablespoons worcestershire sauce
• 5 garlic cloves, finely chopped (or mashed in a mortar and pestle)
• 1 teaspoon oregano
• 2 limes, juice of, plus 1 lime for garnish
• 4 tablespoons goya light adobo seasoning
• 2 teaspoons sugar
• canola oil (for frying)
• fresh ground black pepper
• 1/2 cup vinegar
• 6 cups water
• 6 cups all-purpose flour
• lime wedge

Recipe

• 1 in a large bowl soak chicken in water and vinegar for about 10 minutes.
• 2 rinse well, and pat dry. add chicken pieces to ziploc bag or large mixing bowl.
• 3 add garlic, 3 tbs. light adobo, black pepper to taste, juice of 2 limes, oregano, and worcheshire sauce. mix well to combine.
• 4 let marinade for at least 1/2 hour to 1 hour on the counter, or refrigerate if marinating longer up to overnight. (the longer it marinades the better it will taste). bring to room temperature before frying.
• 5 in a ziploc bad or large mixing bowl add flour, freshly ground pepper, 1 tbs. light adobo. mix well.
• 6 add marinated chicken to flour mix in batches (shake off excess marinade). make sure the chicken is completely coated in the flour mix.
• 7 heat saute pan on med heat, add canola oil, and 1 tbs. sugar. when sugar starts to turn a dark golden brown, add chicken pieces (do this in batches, trying not to overcrowd the pan).
• 8 cook for 3 to 4 minutes on each side. transfer to paper towel lined dish.
• 9 garnish with lime wedges.
• 10 enjoy!