Warm rum in small pan over “low” heat; off the heat, ignite rum with match and gently shake pan back and forth until flame dies. Add soy sauce and limejuice to rum. Place chicken in deep bowl and pour in rum mixture, turning the pieces about with a spoon to coat them evenly. Marinate at room temperature for 2 hours or in refrigerator for 4 hours, turning chicken occasionally. In a heavy 10 to 12-inch skillet, heat oil over “high” heat until it is very hot, but not smoking; pat pieces of chicken completely dry and season with salt and pepper. Dip them in flour and shake off excess. Fry chicken until juices from it run clear when slit with sharp knife. Serve immediately.