Chicharrones De Pollo (Crispy Fried Savory Chicken Chunks) |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Although this recipe says chicharron it taste more like southern fried chicken. But it is out of this world Ingredients:
1 frying chicken |
1/4 cup soy sauce |
1/4 cup lemon juice |
1/4 cup rum |
3 garlic cloves, minced |
1/4 teaspoon powdered ginger |
1 bay leaf |
1 teaspoon oregano |
1 teaspoon ground cumin |
2 sazon goya |
1/2 tablespoon garlic powder |
2 cups flour |
1 tablespoon salt |
1 teaspoon pepper |
vegetable oil (for deep frying) |
Directions:
1. Cut chicken into chunks, if you purchase from a butcher have them cut it into chunks to save time and effort. You should get 10-16 pieces.
2. Combine soy sauce, lemon juice, rum, minced garlic, ginger, and bay leaf in bowl or zipper bag, add chicken pieces, and let marinate at least 4 hours in refrigerator (overnight is best).
3. Combine flour, oregano, sazon, garlic powder, cumin, salt, and pepper, and put on a plate or waxed paper for dredging.
4. In an electric fryer, or on the stove in a deep skillet or pot, heat vegetable oil (to 375 degrees if you have a thermometer).
5. Right before frying, dredge chicken 4-5 pieces at a time, and fry until crisp and golden brown. The time will depend on the size of the chicken.
6. As you complete each batch, remove cooked pieces to a rack or paper towel lined plate to drain. Dredge and fry next batch.
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