Chicharron De Pollo O Pescado Recipe

Inspired by Fiesta On Main

Time40m

Serves4

Hand battered chicken or fish served with fries.

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Ingredients

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Main Ingredients

1 1/8 lb (500 grams) Chicken (cut into pieces)

1 cup 00 bread flour

1/2 cup Cornstarch

2 large Eggs

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tsp Watkins garlic powder

1 tsp Watkins paprika

2 cups Vegetable oil (for frying)

1 1/8 lb (500 grams) Fries (frozen or fresh)

Method

Cooking Instructions

Prepare the Breading

In a bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika. Mix well.

Prepare the Egg Wash

In another bowl, beat the eggs until well combined.

Coat the Chicken

Dip each piece of chicken into the egg wash, then coat it thoroughly in the flour mixture. Shake off any excess flour.

Heat the Oil

In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the Chicken

Carefully place the coated chicken pieces into the hot oil. Fry in batches until golden brown and cooked through, about 6-8 minutes per side. Remove and drain on paper towels.

Cook the Fries

While frying the chicken, prepare the fries according to package instructions or fry them in the same oil until crispy and golden.

Serve

Serve the chicharron de pollo hot with the fries on the side. Enjoy!