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Crispy Chicken Chunks

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mrsbakerskitchen85.099 hours ago3 min read

Chicharrones de Pollo, or fried chicken chunks, are a staple in Dominican and Spanish cuisine. Known for their juicy and flavorful bite, these chicken pieces are marinated in a zesty lime and spice blend, then fried to golden perfection. Whether served as a main dish or appetizer, you'll savor every crispy, savory bite. Let’s dive into making the most authentic and delicious Chicharrones de Pollo right in your kitchen!

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Ingredients

For the Chicken Marinade:
🐓 2 lbs chicken cutlets or thighs
🍋 3 limes
🧄 1 tablespoon minced garlic
🌿 1 teaspoon oregano
🔴 1 packet Sazón (or to taste)
🌶️ 1 teaspoon black pepper
🧂 1 tablespoon adobo seasoning
🌿 1 teaspoon garlic powder
🌿 1 teaspoon cumin (optional)
🌊 1/4 cup vinegar
🧂 Sea salt to taste
💧 Cold water

For the Breading:
🧄 1 tablespoon garlic powder
🧅 1 tablespoon onion powder
🌶️ 1 teaspoon paprika (optional)
🌶️ 1 teaspoon red hot seasoning (optional)

Instructions

1- Prepare the Chicken:

Begin by soaking the chicken cutlets or thighs in a bowl with vinegar, cold water, and a pinch of sea salt for 15 minutes to an hour. This step is crucial for tenderizing the meat.

2- Marinate the Chicken:

Drain the vinegar mixture from the chicken.
Squeeze the juice from the limes over the chicken. Ensure the limes are juicy; add an extra lime if necessary.
Add minced garlic, oregano, Sazón, black pepper, adobo seasoning, garlic powder, and cumin (if using) to the chicken.
Toss the chicken pieces thoroughly to ensure they are well coated in the marinade.

3- Season the Flour:

In a separate bowl, combine the garlic powder, onion powder, paprika, and red hot seasoning.
Mix well to create a uniform seasoned flour mixture.

4- Coat the Chicken:

One by one, take the marinated chicken pieces and coat them with the seasoned flour. Shake off any excess flour.

5- Fry the Chicken:

Heat oil in a large skillet over medium-high heat.
Once the oil is hot, add the chicken pieces in batches, being careful not to overcrowd the pan.
Fry each batch for about 5-7 minutes, turning occasionally until the chicken is golden brown and cooked through.

6- Serve:

Remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil.
Serve hot with your favorite dipping sauce or as part of a meal.

Prep Time: 30 minutes
Cook Time: 15-20 minutes
Total Time: 45-50 minutes
Servings: 4-6
Calories: Approximately 250 calories per serving (without dipping sauce)
Protein, Fats, Carbohydrates (Per Serving): Approximately 25g protein, 12g fat, 15g carbohydrates
Equipment: Mixing bowls, large skillet, tongs, paper towels