Crispy Chicharrones de Pollo (Print Version)
# Ingredients:
→ For the Marinade
01 -
1 tsp olive oil
02 -
8 cloves garlic, minced
03 -
1 tbsp lime juice
04 -
2 tbsp white vinegar
05 -
2 tsp sazon seasoning
06 -
2 tsp adobo seasoning
→ For the Chicken
07 -
5-6 chicken thighs, cut into bite sized pieces (about 3 lbs)
08 -
1 1/2 cups all-purpose flour
09 -
1 tsp sazon seasoning
10 -
1 tsp adobo seasoning
11 -
5 cups vegetable oil, for frying
# Instructions:
01 -
In a glass container, combine olive oil, minced garlic, lime juice, white vinegar, sazon seasoning, and adobo seasoning. Mix well to create a flavorful marinade base.
02 -
Add the bite-sized chicken thigh pieces to the marinade and mix thoroughly to ensure each piece is well coated. Cover the container and refrigerate for at least 2 hours or preferably overnight for maximum flavor absorption.
03 -
Once the chicken has marinated, combine the all-purpose flour with additional sazon and adobo seasonings in a large bowl or ziplock bag. Mix well to evenly distribute the seasonings throughout the flour.
04 -
Pour the vegetable oil into a heavy-bottomed pot or deep skillet. Heat the oil to approximately 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of flour into the oil – it should bubble immediately.
05 -
Working in small batches, transfer a few pieces of marinated chicken to the seasoned flour mixture. Toss to coat each piece thoroughly, ensuring an even coating. Shake off any excess flour.
06 -
Carefully lower the coated chicken pieces into the hot oil, being careful not to crowd the pot. Fry in batches for about 6 minutes per batch, or until the chicken reaches an internal temperature of 165°F (74°C) and develops a golden brown, crispy exterior.
07 -
Using a slotted spoon, transfer the fried chicken to a paper towel-lined plate or cooling rack to drain excess oil. Allow to rest for a few minutes before serving.
08 -
Transfer the chicharrones de pollo to a serving platter, squeeze fresh lime juice over the top, and serve immediately while still hot and crispy.
# Notes:
01 -
Chicharrones de Pollo is a traditional Puerto Rican dish featuring bite-sized pieces of chicken that are marinated, coated, and fried to crispy perfection.
02 -
If you can't find sazon or adobo seasonings, you can make your own: For sazon, use ½ tsp each of ground annatto seeds, garlic, oregano, cumin, and coriander. For adobo, use ½ tsp each of garlic, onion, oregano, paprika, salt, and pepper.