Chicharron de Pollo ~ Fried Chicken
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.
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Ingredients
- 1 whole fryer chicken cut into chunks 3-4 lbs
Chicken Marinade
- 1½ 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.
Nutrition
Calories: 371kcal
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