Description
Chicharrones de Pollo are perfectly crispy pieces of Puerto Rican fried chicken made with a simple but flavorful marinade and traditional island spices. These bite sized pieces of chicken are crisp and crunchy on the outside, and juicy and flavor-packed on the inside.
Ingredients
Units
Scale
For the Marinade:
- 1 tsp olive oil
- 8 cloves garlic, minced
- 1 tbsp lime juice
- 2 tbsp white vinegar
- 2 tsp sazon seasoning (see note for substitute)
- 2 tsp adobo seasoning (see note for substitute)
For the Chicken:
- 5-6 chicken thighs, cut into bite sized pieces (about 3 lbs)
- 1 1/2 cups all-purpose flour
- 1 tsp sazon seasoning (see note for substitute)
- 1 tsp adobo seasoning (see note for substitute)
- 5 cups vegetable oil, for frying
Instructions
- Marinate the chicken. In a glass container combine the marinade ingredients and mix well before adding in the chicken pieces and mixing to coat. Seal and refrigerate for at least two hours or overnight.
- Prepare the dry ingredients. Once the chicken has marinated for at least 2 hours, combine flour with sazon and adobo seasoning in a large bowl or ziplock bag and mix to combine.
- Fry the chicken. Heat the vegetable oil in a heavy bottomed pot. Add a few pieces of chicken to the bowl/bag and toss to coat each piece with flour. Once the oil is hot, fry the chicken in batches, for about 6 minutes or once they reach an internal temperature of 165.
- Serve the chicharrones de pollo. Garnish with lime juice. Buen provecho!
Notes
Seasoning Substitutes:
- buy sazon seasoning or use ½ tsp each of ground annatto seeds, garlic, oregano, cumin, and coriander
- buy adobo seasoning or use ½ tsp each of garlic, onion, oregano, paprika, salt, and pepper