Another recipe requested by some of our readers. This is a dish that you will find in any humble restaurant in the Dominican Republic, and a great choice if you just don't understand what's in the menu.

Time: 30 mins
Difficulty: Medium
Serve: 4 people

Before you start to cook: Cut chicken into thin strips. Leave skin on the chicken.

Ingredients:

• 2 lbs of boneless chicken
• 1/2 cup of all-purpose flour
• 2 cups of oil
• A pinch of oregano
• A pinch of ground black pepper
• A pinch of salt

Preparation:

1. Mix flour, salt, pepper and oregano. Cover the chicken strips with this mixture. Heat oil in a deep frying pan. Deep fry the chicken until it turns golden brown. Put on a paper towel to drain excess oil. Serve hot with tostones.

Love it!!! I used to eat this at La Regia Latina, a Dominican owned restaurant in Durham, NC. Should you find yourself in that area it is fantastic food!

What Happens If The Chicken Is Skinless?

Well, nothing really, but it is the crispy skin that gives it that name. If the skin is crispy brown I would guess the chicken is not made much healthier, after all it is deep-fried to start with.

My mother- in -law, who is Dominican, taught me how to cook this dish and she never cooks it with the skin on. The outter layer of the chicken gets this nice, crispy crust.

Same here my mother inlaw taught Me the same