Chicharrones De Pollo (Chicken Dominican-Republic Style) - cooking recipe

Ingredients

Marinade
1/2 cup fresh lime juice (about 2 medium limes)
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
Chicken
1 1/4 lbs boneless chicken breasts, strips
1 cup flour
1 teaspoon sweet paprika
3/4 teaspoon black pepper
1/2 teaspoon salt (or to taste)
vegetable oil, about 1 to 1/2 cups (for frying)

Preparation

Combine marinade ingredients in a plastic zipper bag.
Add chicken strips and marinate in refrigerator for at least 3 hours.
Combine flour, paprika, pepper and salt in another zipper bag.
Transfer chicken strips to flour mixture, coating evenly.
Heat oil over medium-high heat and fry chicken in batches of 4 strips (don't overcrowd; oil will cool down too much during cooking), taking about 4 minutes per side to brown outside and thoroughly cook insides.
When done, transfer chicken strips to a plate lined with paper towels, and lightly sprinkle with salt.
Cook remaining batches of strips, keeping others warm in a low-temp oven.