Crispy Chicharrones Pollo (Print Version)
# Ingredients:
→ Marinade Ingredients
01 -
1 tablespoon lime juice
02 -
2 teaspoons adobo seasoning
03 -
1 teaspoon olive oil
04 -
8 garlic cloves, finely chopped
05 -
2 teaspoons sazon seasoning
06 -
2 tablespoons white vinegar
→ Chicken Ingredients
07 -
5 cups of vegetable oil, for frying
08 -
1 1/2 cups all-purpose flour
09 -
1 teaspoon sazon seasoning
10 -
1 teaspoon adobo seasoning
11 -
About 5-6 chicken thighs, cut into bite-sized pieces (around 3 lbs)
# Instructions:
01 -
Blend olive oil, minced garlic, lime juice, white vinegar, sazon, and adobo together in a glass vessel. Stir everything until well mixed to form the marinade.
02 -
Toss the chicken thigh pieces into the marinade and coat them evenly. Put a lid on the container and chill it in the fridge for a few hours, or let it soak overnight for the best taste.
03 -
After marinating the chicken, grab a large bowl or ziplock bag. Combine the flour with sazon and adobo seasonings. Stir or shake well so everything gets blended evenly.
04 -
Add vegetable oil to a heavy skillet or deep pot. Heat it to around 350°F (175°C). If you’re unsure about the temperature, drop a tiny bit of flour in there—it should sizzle right away.
05 -
Take a few marinated chicken pieces at a time and coat them in the flour mixture. Make sure every piece gets an even layer of coating. Tap off any extra flour.
06 -
Gently place a handful of coated chicken into the hot oil without piling them up. Fry each batch for roughly 6 minutes or until the pieces are golden, crispy, and the meat inside hits 165°F (74°C).
07 -
Using a slotted spoon, shift the cooked chicken to a plate with paper towels or a wire rack. Let the oil drip off for a few minutes before eating.
08 -
Place the fried chicken on a dish, squeeze some lime juice, and dig in while it’s warm and crunchy.
# Notes:
01 -
This classic Puerto Rican dish, Chicharrones de Pollo, serves up crispy, bite-sized chicken pieces that are marinated, seasoned, and fried to crunchy goodness.
02 -
If you can’t grab ready-made sazon or adobo, make them yourself. Mix ½ teaspoon each of garlic, ground annatto, cumin, coriander, and oregano for sazon. For adobo, use ½ teaspoon each of onion, garlic, oregano, salt, pepper, and paprika.