Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Chicharrónes
Aioli Criollo
Onion Mojo
Method
Chicken Chicharrónes
- 1
Prepare the Chicken
Pat the chicken thighs dry with paper towels. Season both sides of the chicken with salt, black pepper, garlic powder, and paprika. Ensure even coating.
- 2
Heat the Oil
In a large, deep skillet, heat the vegetable oil over medium-high heat until shimmering.
- 3
Fry the Chicken
Carefully add the seasoned chicken thighs to the hot oil. Fry for about 5-7 minutes on each side until golden brown and cooked through. Remove from the skillet and drain on paper towels.
- 4
Crisp the Chicken
For extra crispiness, return the chicken to the hot oil for an additional 2-3 minutes. Drain again on paper towels.
Aioli Criollo
- 5
Mix the Aioli
In a mixing bowl, combine mayonnaise, minced garlic, lemon juice, chopped cilantro, and salt. Whisk together until well blended and creamy.
- 6
Taste and Adjust
Taste the aioli and adjust seasoning if necessary. Set aside in the refrigerator until ready to serve.
Onion Mojo
- 7
Prepare the Onion Mojo
In a bowl, combine the sliced red onion, olive oil, red wine vinegar, oregano, salt, and black pepper. Toss to coat evenly.
- 8
Marinate
Let the onion mixture marinate for at least 15 minutes to allow the flavors to meld.