Method

Crispy Chicken

Prep chicken

Trim excess fat from chicken thighs (or breasts) and cut into 1/2-inch to 3/4-inch strips. Pat dry with paper towels.

Marinate

In a bowl combine chicken strips with buttermilk, garlic powder, smoked paprika, 1 tsp salt, 1 tsp black pepper, and 2 tsp aji amarillo paste. Mix to coat, cover, and refrigerate for 20–30 minutes (or up to 2 hours for more flavor).

Prepare dredging stations

Set up three shallow bowls: (1) flour, cornstarch, dried oregano, and a pinch of salt; (2) beaten eggs; (3) keep a clean plate for coated chicken. Whisk the flour mixture to remove lumps.

Coat chicken

Remove chicken from marinade, letting excess drip off. First dredge each piece in the flour mixture, then dip into beaten eggs, then return to the flour mixture for a second, even coating. Press gently so the breading adheres.

Fry

Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C) or is shimmering but not smoking. Working in batches to avoid crowding, fry chicken strips 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature. Transfer to a wire rack set over a sheet pan or paper towels to drain. Lightly season with a pinch of salt while hot.

Aji Amarillo Aioli

In a small bowl, whisk together mayonnaise, 2 tablespoons aji amarillo paste, minced garlic, 1 tablespoon lime juice, honey, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Taste and adjust seasoning — add more aji amarillo paste for heat or more lime for brightness. Chill until ready to serve. If mixture is too thick, thin with 1–2 teaspoons water or more lime juice.

Salsa Criolla

Place thinly sliced red onion in a bowl with 1 tablespoon of the lime juice and a pinch of salt; let sit 5–10 minutes to soften and mellow the onion. Add diced tomato, chopped cilantro, remaining 1 tablespoon lime juice, olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and the optional diced aji amarillo. Toss gently to combine. Taste and adjust salt or lime. Let sit 5 minutes before serving so flavors meld.

Assembly & Serving

Arrange shredded lettuce or cabbage on a serving platter or individual plates. Place warm crispy chicken (chicharron de pollo) on top.

Spoon aji amarillo aioli over the chicken or serve aioli on the side for dipping.

Top chicken with salsa criolla and garnish with fresh cilantro leaves. Serve with lime wedges for squeezing over the chicken.

Chicharron De Pollo Recipe