Chicharrones De Pollo Recipe
Fried boneless chicken chunks seasoned with Dominican spices.
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Ingredients
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Chicken Marinade
Dredging and Frying
Optional Garnish
Method
Marinate the Chicken
- 1
Prepare the chicken
Cut the boneless chicken thighs into bite-sized chunks, about 1.5 inches each.
- 2
In a large bowl, combine the chicken pieces with minced garlic, Dominican oregano, ground black pepper, salt, soy sauce, lime juice, and white vinegar. Mix well to coat all the pieces evenly.
- 3
Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, preferably 2 hours for better flavor.
Dredge and Fry
- 4
In a shallow dish, mix the flour, cornstarch, and paprika together.
- 5
Remove the chicken from the marinade and let any excess liquid drip off. Dredge each piece in the flour mixture, pressing lightly to coat well. Shake off any excess flour.
- 6
In a deep fryer or large heavy-bottomed pot, heat the vegetable oil to 350°F (175°C).
- 7
Fry the chicken in batches, being careful not to overcrowd the pot. Cook for 6–8 minutes per batch, turning occasionally, until golden brown and crispy, and internal temperature reaches 165°F (74°C).
- 8
Remove the chicken with a slotted spoon and drain on a paper towel-lined plate.
Serve
- 9
Transfer the chicharrones de pollo to a serving platter. Garnish with lime wedges and chopped parsley if desired.
- 10
Serve hot with a side of tostones, rice, or your favorite dipping sauce.