• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 4
    OK

    Fried Chicken with Chicharrón Crust

    This recipe puts a decadent spin on something everyone loves: fried chicken! Marinating chicken in hot sauce and then coating it with spices and crushed pork rinds makes for juicy, spicy and extra crispy fried chicken.


    Ingredients
    3
    large eggs
    1
    6 ounce bottle hot pepper sauce, such as Louisiana Hot Sauce
    1
    whole chicken, cut into 8 pieces
    1
    tablespoon
    fajita seasoning
    1
    tablespoon
    kosher salt
    1
    tablespoon
    ground black pepper
    1
    tablespoon
    garlic powder
    5
    cups
    plain chicharrónes
    *
    vegetable oil, for frying
    *
    Lime wedges, for garnish
    Directions
    In a large bowl, whisk together the eggs and hot sauce until fully incorporated. Add chicken and marinate for a few hours in the refrigerator.
    Begin heating your oil over medium heat in a deep pot. Ideal frying temperature is between 350 and 360F.
    In a medium size bowl, combine the fajita seasoning, pepper, salt and garlic powder.
    In a food processor, crush the chicharrón and pulse until it becomes fine crumbs. (Optional: reserve a few pieces of chicharrónes for garnish.) Place the crushed pork rinds in a shallow baking dish. Add the dry seasonings and mix well.
    Check the temperature of your frying oil with a thermometer. Dredge the chicken in the chicharrón crumb mixture.
    Carefully place chicken pieces in the hot frying oil. Do not over crowd frying pot or your oil temperature will dip. Fry each chicken piece for about 5 to 8 minutes. Flip halfway through the cooking process. Remove from oil and drain on paper towels.

    The base number of servings for this recipe is 4
    OK

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