Home Caribbean Puerto Rican Chicharron de Pollo ~ Fried Chicken

Chicharron de Pollo ~ Fried Chicken

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Chicharron de Pollo ~ Fried Chicken Recipe Card
Chicharron de Pollo ~ Fried Chicken Recipe Card

In Puerto Rico, the Chicharron de Pollo is always hot and spicy! The secret of Puerto Rican fried chicken is in the spices. The chicken is marinated in an adobo seasoning, sazon seasoning, oregano, white vinegar, and oil marinating mix. Then it is breaded in flour, corn starch, adobo seasoning, and sazon seasoning mix.

Did You Know Chickens Discovered America Before Christopher Columbus?

Chickens were first introduced to the Americas by Polynesians who reached the Pacific coast of South America a century or so before the voyages of Columbus. When the Europeans arrived in North America a hundred years later and found a continent teeming with native turkeys and ducks but chickens had not made their way to the east coast yet. So many native Americans were introduced to chickens by Europeans.

Chicharron de Pollo ~ Fried Chicken

Chicharron de Pollo ~ Fried Chicken

David Taylor
The chicken is marinated in a wonderful spice mix then dredged through a flour mixture with spices, after which it’s fried to a crispy perfection. Squeeze a wedge of lime on your chicken when eating, close your eyes and you’ll feel like you’re on the beaches of Puerto Rico.
Prep Time 10 mins
Cook Time 15 mins
Marination Time 1 hr
Total Time 1 hr 25 mins
Course Main Dish
Cuisine Puerto Rican
Servings 4 people
Calories 371 kcal

Ingredients
  

  • 1 whole fryer chicken cut into chunks 3-4 lbs

Chicken Marinade

  • tbsp adobo seasoning
  • 1 tsp sazon seasoning
  • 1 tsp dried oregano
  • 2 tbsp white vinegar
  • 1 tbsp corn oil

Chicken Coating

  • ¾ cup corn starch
  • 1 cup all purpose flour
  • 1 tsp adobo seasoning
  • 1 tsp sazon seasoning
  • corn oil for frying

Instructions
 

  • Place the chicken in a non-reactive container. Combine all the marinade ingredients and pour over the chicken. Cover the chicken with plastic wrap and marinate for one hour in the fridge.
  • Using a programmable fryer, heat corn oil to 350 degrees F. While the oil heats up, combine the chicken coating ingredients in a zip top bag.
  • Coat each piece of chicken with the corn starch mixture. Fry the chicken in batches, until golden brown and crispy. This should take 10-15 minutes, depending on the size of your chicken pieces.
  • Drain the chicken on paper towels and serve immediately.

Notes

You can store these fully cooked in an airtight container in the fridge for 3 – 4 days.

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