Chicharrones De Pollo Crispy Fried Savory Chicken Chunks
Savor the irresistible crunch and bold flavors of Chicharrones de Pollo, crispy fried savory chicken chunks that pack a punch of Dominican-inspired goodness. This recipe transforms tender, marinated chicken thighs into golden, bite-sized bites seasoned with lime juice, garlic, soy sauce, and a blend of spices like oregano and adobo. Coated in a perfectly spiced cornstarch-flour mixture and fried to crispy perfection, these delectable chicken pieces are a crowd-pleaser, ideal for weeknight dinners or entertaining guests. Serve them hot with your favorite dipping sauce, a squeeze of fresh lime, or over fluffy rice for a satisfying meal. Whether you're craving bold flavors or crunch that delights, this easy-to-make dish delivers on all fronts. Perfect for lovers of crispy fried chicken with a savory twist!
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Recipe Information
Ingredients
- 2 pounds Chicken thighs, boneless and skinless
- 3 tablespoons Lime juice, freshly squeezed
- 4 cloves Garlic cloves, minced
- 2 tablespoons Soy sauce
- 1 teaspoon Oregano, dried
- 1 teaspoon Adobo seasoning
- 0.5 teaspoon Black pepper, freshly ground
- 1 cup Cornstarch
- 1 cup All-purpose flour
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 4 cups Vegetable oil (for frying)
Instructions
Cut the boneless, skinless chicken thighs into bite-sized chunks and place them in a large mixing bowl.
Add the freshly squeezed lime juice, minced garlic, soy sauce, dried oregano, adobo seasoning, and black pepper to the chicken. Mix well to coat all the pieces evenly. Cover and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for deeper flavor).
In a separate shallow dish, combine the cornstarch, all-purpose flour, paprika, and salt. Mix well to create the dredging mixture.
Heat the vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C). Ensure you have enough oil to completely submerge the chicken chunks for even frying.
Take the marinated chicken chunks and dredge each piece in the cornstarch-flour mixture, pressing firmly to create a thick, even coating. Shake off any excess flour before frying.
Working in small batches, carefully drop the coated chicken chunks into the hot oil. Fry for 4-5 minutes, or until golden brown and crispy. Ensure the internal temperature of the chicken reaches 165°F (74°C).
Use a slotted spoon to remove the fried chicken chunks and place them on a plate lined with paper towels to absorb excess oil.
Repeat with the remaining chicken chunks until all are cooked.
Serve the Chicharrones De Pollo immediately with your favorite dipping sauce, lime wedges, or over a bed of rice for a complete meal. Enjoy!
Nutrition Facts
Calories |
2673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.1 g | 331% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 1017 mg | 44% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 0.6 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 46 mg | 4% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 623 mg | 13% | |
*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.
