PHILLY.INQUIRER
1/4 c  DARK RUM
3/4 c  VEGETABLE OIL
1/4 c  Japanese soy sauce
3/4 c  OLIVE OIL
3 lb FRYER,CHICKEN CUT INTO
EIGHT PIECES
1    8 WEDGES LIME
HOT PEPPER SAUCE
1 c  FLOUR
1/4 c  LIME JUICE
SALT AND  PEPPER TO TASTE

BOIL THE ALCOHOL OFF THE RUM AND MIX WITH SOY SAUCE AND LIME JUICE.POUR
OVER CHICKEN AND TOSS WELL.MARINATE UNDER REFRIGERATION FOR ONE HOUR.PAT D
AND DREDGE IN THE FLOUR SEASONED WITH SALT AND PEPPER.SHAKE OFF EXCESS. IN
A HEAVY 10″ TEN INCH SKILLET,HEAT THE OILS UNTIL A THIN HAZE FORMS ACROSS
THE SURFACE.ADD A BATCH OF THE CHICKEN,COVER AND FRY FOR 7 TO 8
MINUTES,UNTIL RICHLY BROWNED ON ONE SIDE,CHECKING TO MAKE SURE IT DOES NOT
BURN.TURN,COVER AND FRY THE OTHER SIDE.HOLD IN A WARM OVEN UNTIL ALL THE
CHICKEN HAS BEEN FRIED.SERVE WITH LIME WEDGES AND HOT PEPPER SAUCE.MAKES
FOUR SERVINGS.