Chicharrón de Pollo
Crispy, bite-sized pieces of fried chicken, marinated in citrus and spices, offering a delightful crunch and savory flavor. It's a popular appetizer and party food.
🧂 Ingredients
- 2 lbs Chicken thighs(boneless, skinless, cut into 1-inch pieces)
- 1/4 cup Lime juice
- 4 cloves Garlic(minced)
- 1 tsp Oregano(dried)
- 1/2 tsp Cumin
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/2 cup All-purpose flour
- for frying Vegetable oil
👨🍳 Instructions
- 1
In a bowl, combine chicken pieces with lime juice, minced garlic, oregano, cumin, salt, and pepper. Marinate for at least 15 minutes.
⏱️ 15 minutes💡 Tip: Marinating helps tenderize the chicken and infuse flavor. - 2
In a separate shallow dish, combine the flour with a pinch of salt and pepper.
💡 Tip: This seasoned flour will create a crispy coating. - 3
Dredge the marinated chicken pieces in the seasoned flour, ensuring each piece is well coated.
💡 Tip: Shake off any excess flour. - 4
Heat about 1-2 inches of vegetable oil in a deep skillet or Dutch oven over medium-high heat until shimmering.
💡 Tip: The oil should be hot enough to fry the chicken quickly without it becoming greasy. - 5
Carefully add the floured chicken pieces to the hot oil in batches, being careful not to overcrowd the pan. Fry for about 4-6 minutes per side, until golden brown and cooked through.
⏱️ 8-12 minutes💡 Tip: Adjust heat as needed to maintain a steady frying temperature. - 6
Remove the fried chicken from the oil with a slotted spoon and drain on paper towels. Serve hot.
💡 Pro Tips
- ✓Using chicken thighs ensures a more tender and flavorful result.
- ✓Ensure the oil is at the correct temperature for optimal crispiness.
- ✓Serve with a squeeze of fresh lime juice for added brightness.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of cayenne pepper to the flour for a spicy kick.
- Serve with a side of tostones or a fresh salad.