CHICHARRONES DE POLLO - CHICKEN PIECES

"Glenn: Chicharrones de Pollo are small pieces of chicken, marinated for a couple of hours with a citrus marinade, coated with flour, and fried.
Jorge: They are kind of like a Cuban version of those fast food chicken nuggets -- only get this, we make ours with real chicken!
Glenn: Serve them with rice and frijoles or a side of yuca and you have a delicious dinner.
Jorge: Do not over-marinate this dish. The high acid content will pickle the chicken."

6 cloves garlic, mashed
1 medium onion, chopped
1 cup fresh lime juice
1/2 cup light rum
1 1/2 pounds boneless, skinless chicken thighs, cut in strips
Salt and pepper
Cumin
Oregano, ground
Vegetable oil for frying
1 cup flour
2 teaspoons salt
2 teaspoons black pepper
1 egg beaten with 2 tablespoons water

Make a marinade with the garlic, onion, lime juice, and rum. Arrange the chicken pieces in a shallow glass baking pan. Pour the marinade over the chicken pieces and mix them up so that all of the pieces are well coated. Cover with plastic wrap and refrigerate for about 2 to 3 hours.

After marinating: season the chicken pieces on the top layer by eye with salt, pepper, cumin, and oregano. TIP: Use a mortar and pestle and finely grind the oregano.

Heat vegetable oil in a large skillet, deep enough to cover half the thickness of the chicken at one time.

Mix the flour with the2 teaspoons salt and 2 teaspoons pepper and place in a shallow pan.

Remove the chicken pieces from the marinade (shaking off some of the excess marinade), dip each piece in the egg wash, and dredge in the seasoned flour mixture. (As you work down a layer, re-season the newly exposed layer with more salt, pepper, oregano, and cumin.)

Fry the chicken pieces, in small batches - don’t crowd the pan - until all sides are golden brown and the chicken is completely cooked through.

Serve with rice or another side dish.

Serves: 4
Adapted from source: Three Guys From Miami Celebrate Cuban