Chicharron De Pollo Recipe
Crispy fried chicken with a delicious crunch.
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 and Marinade
Method
Preparation and Cooking
Marinate the Chicken
In a large bowl, combine the buttermilk, lime juice, garlic powder, onion powder, paprika, cumin, salt, and black pepper. Add the chicken thighs and ensure they are fully coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Prepare for Frying
Remove the marinated chicken from the refrigerator and let it come to room temperature for about 30 minutes. In a shallow dish, place flour for dredging.
Dredge the Chicken
Take each piece of marinated chicken and dredge it in the flour, ensuring an even coating. Shake off any excess flour.
Fry the Chicken
In a deep skillet or frying pan, heat oil over medium-high heat. Once the oil is hot, carefully add the dredged chicken pieces. Fry in batches to avoid overcrowding, cooking for about 5-7 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
Drain and Serve
Once cooked, remove the chicken from the oil and drain on a plate lined with paper towels. Serve hot and enjoy your crispy Chicharron de Pollo!