Pound of skinless, boneless chicken breast – cut into pieces – 1 Piece
dark rum – 1/2 Cup
lemon juice – 1/2 Cup
minced garlic – 1/2 Cup
Worcestershire sauce – 1/4 Cup
Garlic powder – 3 Tbsp.
Adobo seasoning – 1 teaspoon
Onion powder – 1 teaspoon
Ground black pepper – 1 teaspoon
Ground coriander – 1 teaspoon
coriander and achiote seasoning packets – 2
flour – 3 Cups
corn oil for frying – 4 Cups
Combine chicken, rum, lemon juice, garlic, Worcestershire sauce, garlic powder, Adobo seasoning, onion powder, pepper, coriander and coriander and achiote seasoning; stir. Cover and marinate in the refrigerator for 4 hours.
Heat oil in a large saucepan over medium heat to 300 degrees Fahrenheit (150 degrees C).
Pour the flour into a shallow bowl. Roll each piece of marinated chicken fillet in flour.
Fry chicken fillet pieces in hot oil in small batches until fully cooked and golden brown on the outside, about 5 to 10 minutes.