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

    Traditional Chicharrones de Pollo (Fried Chicken)

    Chicharonnes are a popular dish in Latin America: tender chunks of pork or chicken deep friend until golden and succulent. And you don't even need a deep fryer, one of our favorite skillets will do the trick. 


    Ingredients
    1/2
    cup
    fresh lime juice
    1/2
    cup
    dark rum (or extra 1/2 cup lime juice)
    1/4
    cup
    soy sauce
    2
    tablespoons
    worcestershire sauce
    5
    cloves
    garlic - (minced)
    2
    pounds
    boneless, skinless chicken breasts - (cut into 1- to 2-inch pieces)
    1
    cup
    all-purpose flour
    1
    tablespoon
    paprika
    1 1/2
    teaspoons
    kosher salt
    2
    teaspoons
    freshly ground black pepper
    canola or vegetable oil
    Directions
    In a large re-sealable plastic bag, combine limejuice, rum, soy sauce, Worcestershire sauce, and garlic. Cut chicken into bite-sized pieces, about 2 inches long. Add chicken to marinade bag, then close and turn bag to make sure all chicken pieces are coated in the mixture. Refrigerate at least 1 hour. Remove chicken from refrigerator and set aside.
    In a shallow dish, combine flour, paprika, salt, and pepper. In a large Dutch oven or heavy-bottomed skillet, heat 1 to 2 inches of oil over medium-high heat.
    Pour off excess marinade from chicken. Pat chicken dry and coat with seasoned flour, shaking off the excess. Gently place in hot oil, being careful not to overcrowd the pan. Fry 4 to 5 minutes per side, until golden brown and crispy. Drain on paper towel-lined platter and serve hot.

    The base number of servings for this recipe is 4
    OK

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