Chicharrones De Pollo Recipe

Prepare and marinate

Pat the chicken pieces dry with paper towels. In a large bowl, stir together 2 tbs kosher salt, 1 tsp black pepper, minced garlic, ground cumin, dried oregano, lime juice and 30 ml vegetable oil to make the marinade. Add the chicken and turn to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 4 hours. Pat the pieces very dry again before dredging; remove excess marinade but preserve a thin coating on the skin.

Make the dry mix

In a shallow bowl or rimmed plate, whisk together the all-purpose flour, cornstarch, baking powder, smoked paprika, onion powder, 1 tsp salt and 1/2 tsp black pepper until homogenous.

Dredge the chicken

Working in batches, dredge each chicken piece in the dry mix, pressing lightly so the coating adheres to the skin. Shake off excess; set the coated pieces on a wire rack and let rest 10–15 minutes. This rest helps the coating bond and dries the surface for crisper results.

Heat oil

Pour neutral oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 4–5 cm (1.5–2 in). Attach a thermometer and heat oil over medium-high until it reaches 175°C (350°F). If you don't have a thermometer, test with a small pinch of dry mix — it should sizzle immediately but not burn.

Fry the chicken (two-stage frying for crispness)

Fry the chicken in batches, skin-side down first, without crowding the pot. For the first stage, fry at 160–165°C (320–330°F) for 7–8 minutes until the coating sets and begins to color slightly. Remove pieces and place on a wire rack. After all pieces have gone through the first stage, increase the oil temperature to 190–195°C (375–385°F). Return the chicken to the hot oil, again in batches, and fry for a second stage of 3–5 minutes until deep golden-brown and crisp and the internal temperature reaches 74°C (165°F) at the thickest part. Transfer to a rack lined with paper towel briefly to drain any excess oil.

While hot, sprinkle the chicken lightly with coarse sea salt if using. Arrange on a platter, squeeze fresh lime wedges over the pieces and scatter chopped cilantro. Serve immediately with hot sauce or salsa verde on the side.