Chicharron De Pollo (crackling Chicken) Recipe
Make Chicharron De Pollo (crackling Chicken) Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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 Marinade
Frying
Garnish
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, mix together minced garlic, lime juice, cumin, paprika, salt, black pepper, oregano, and olive oil to create the marinade.
- 2
Marinate the Chicken
Add the chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours or overnight for best results.
Preparing for Frying
- 3
Set Up the Frying Station
In a large, heavy-bottomed pot, heat vegetable oil over medium-high heat. Use a thermometer to ensure the oil reaches about 350°F (175°C).
- 4
Prepare the Coating
In a shallow dish, combine the flour and cornstarch. Mix well to create a coating for the chicken.
Frying the Chicken
- 5
Coat the Chicken
Remove the marinated chicken from the refrigerator. Take each piece and coat it thoroughly in the flour and cornstarch mixture, shaking off any excess.
- 6
Fry the Chicken
Carefully place the coated chicken pieces in the hot oil, frying in batches to avoid overcrowding. Fry for about 6-8 minutes, or until golden brown and crispy. Use a slotted spoon to remove the chicken and place it on paper towels to drain excess oil.
Serving
- 7
Garnish and Serve
Transfer the fried chicken to a serving platter. Sprinkle with chopped cilantro and serve with lime wedges on the side.
