Chicharrones De Pollo
Crispy, golden, and bursting with bold Caribbean flavors, Chicharrones de Pollo is the ultimate fried chicken dish that will tantalize your taste buds. This classic Dominican recipe features tender, bite-sized chicken thighs marinated in a zesty blend of lime juice, garlic, soy sauce, and aromatic Dominican oregano, ensuring every piece is packed with flavor. Coated in a crisp mixture of all-purpose flour and cornstarch, and fried to perfection, these irresistible chicken bites are crunchy on the outside and juicy on the inside. Perfect for serving with a squeeze of lime, your favorite dipping sauce, or alongside traditional sides like rice and salad, this dish is a crowd-pleaser that brings a taste of the tropics to your table. Whether you're hosting a party or craving comfort food, Chicharrones de Pollo is quick, easy, and sure to satisfy.
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Recipe Information
Ingredients
- 2 pounds chicken thighs (boneless, skinless)
- 1 whole lime
- 4 whole garlic cloves
- 2 tablespoons soy sauce
- 1 teaspoon Dominican oregano
- 1 teaspoon ground black pepper
- 1 teaspoon adobo seasoning
- 1 cup all-purpose flour
- 1 cup cornstarch
- 4 cups vegetable oil (for frying)
- 1 teaspoon salt
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a large bowl.
Squeeze the juice of the lime over the chicken and toss to coat. Let sit for 2-3 minutes, then rinse with cold water and drain.
In a mortar and pestle (or using the back of a spoon), mash the garlic cloves into a paste.
Add the garlic paste, soy sauce, Dominican oregano, black pepper, adobo seasoning, and salt to the chicken. Mix thoroughly to coat all pieces evenly. Cover the bowl and let the chicken marinate for at least 30 minutes (or up to 2 hours in the refrigerator for more flavor).
In a separate bowl, combine the all-purpose flour and cornstarch. Mix well.
Heat the vegetable oil in a large skillet or deep fryer over medium-high heat until it reaches 350°F (175°C).
Dredge each piece of marinated chicken in the flour-cornstarch mixture, ensuring it is fully coated. Shake off any excess flour.
Carefully place the coated chicken pieces into the hot oil in small batches to avoid overcrowding. Fry for 5-7 minutes or until the chicken is golden brown and cooked through.
Remove the chicken from the oil and drain on a plate lined with paper towels.
Serve hot with your choice of dipping sauce or a side of rice and salad.
Nutrition Facts
Calories |
2621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.7 g | 321% | |
| Saturated Fat | 37.5 g | 187% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1007 mg | 44% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 0.6 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 47 mg | 4% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 637 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
