Chicharrones De Pollo (Crispy Fried Savory Chicken Chunks)

Although this recipe says chicharron it taste more like southern fried chicken. But it is out of this world

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1  frying chicken
• 1⁄4 cup soy sauce
• 1⁄4 cup lemon juice
• 1⁄4 cup rum
• 3  garlic cloves, minced
• 1⁄4 teaspoon powdered ginger
• 1  bay leaf
• 1  teaspoon oregano
• 1  teaspoon ground cumin
• 2  sazon goya
• 1⁄2 tablespoon garlic powder
• 2  cups flour
• 1  tablespoon salt
• 1  teaspoon pepper
•  vegetable oil (for deep frying)

Directions

1. Cut chicken into chunks, if you purchase from a butcher have them cut it into chunks to save time and effort. You should get 10-16 pieces.
2. Combine soy sauce, lemon juice, rum, minced garlic, ginger, and bay leaf in bowl or zipper bag, add chicken pieces, and let marinate at least 4 hours in refrigerator (overnight is best).
3. Combine flour, oregano, sazon, garlic powder, cumin, salt, and pepper, and put on a plate or waxed paper for dredging.
4. In an electric fryer, or on the stove in a deep skillet or pot, heat vegetable oil (to 375 degrees if you have a thermometer).
5. Right before frying, dredge chicken 4-5 pieces at a time, and fry until crisp and golden brown. The time will depend on the size of the chicken.
6. As you complete each batch, remove cooked pieces to a rack or paper towel lined plate to drain. Dredge and fry next batch.