Cajun Chicken Chicharrones Recipe
Crispy, golden chicken bites, naked or breaded-your call! Garnished with fresh cilantro and a sprinkle of Cajun spice or that extra kick. Crunchy, flavorful, and hard to resist!
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.
Ingredients
Method
Directions
Prepare the Chicken
Cut the chicken thighs into bite-sized pieces and season them with Cajun seasoning, salt, and pepper. Let them marinate for at least 30 minutes.
Set up Breading Station
In one bowl, place the all-purpose flour. In another bowl, beat the eggs. In a third bowl, combine cornstarch with a pinch of salt. This will be your breading station.
Bread the Chicken
Take each piece of marinated chicken, dip it into the flour, shaking off excess. Next, dip it into the beaten eggs, and finally coat it with the cornstarch mixture.
Heat the Oil
In a large skillet, heat vegetable oil over medium-high heat until hot.
Fry the Chicken
Carefully add the breaded chicken pieces to the hot oil in batches. Fry until golden brown and crispy, about 5-7 minutes. Drain on paper towels.
Garnish and Serve
Sprinkle with additional Cajun seasoning if desired and garnish with fresh chopped cilantro. Serve immediately.
