Chicharrones De Pollo (Crispy Fried Savory Chicken Chunks)

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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).
  • Combine flour, oregano, sazon, garlic powder, cumin, salt, and pepper, and put on a plate or waxed paper for dredging.
  • 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).
  • 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.
  • As you complete each batch, remove cooked pieces to a rack or paper towel lined plate to drain. Dredge and fry next batch.
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