On first glance, chicharrones de pollo might just look like garden-variety chicken nuggets. Don't be fooled. This recipe with Dominican roots calls for the chicken to be marinated in a mix of rum, lime juice, soy sauce and sugar, making it full of flavor.
And if you're dubious about how these would work at a tailgating event, fret not: They're crunchy, not sticky, after being fried up, making them the perfect finger food. And thanks to the flavorful marinade, they don't even need sauce.
Stir together rum, lime juice, soy sauce and sugar in a shallow bowl until sugar has dissolved. Add chicken and stir to coat. Marinate at room temperature for about 25 minutes.
While chicken finishes marinating, heat 1 inch of oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers. Meanwhile, whisk together flour, paprika, and 1/2 teaspoon salt in a shallow bowl. Drain chicken and pat dry. Dredge in flour, shaking off excess, then transfer to a plate.
Fry chicken in three batches, turning occasionally, until deep golden brown and cooked through, 6 to 7 minutes per batch. (If chicken darkens too quickly, reduce heat.) Transfer to paper towels to drain.