Main Dishes

Chicharrón De Pollo | Latin American Fried Chicken

Become a fried chicken legend with Joshua Weissman's recipes.

Prep:
1 hour, 15 minutes
Cook:
20 minutes
Serves:
4
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Chicharrón De Pollo | Latin American Fried Chicken
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Ingredients

Marinade:

  • 4 boneless chicken thighs, cut into ½” pieces
  • 3 garlic cloves, crushed
  • 2 Tbsp (20g) olive oil
  • ½ tsp (>1g) oregano
  • 1 tsp (3g) Sazón
  • 1 1/3 Tbsp (18g) kosher salt
  • Fresh cracked black pepper to taste
  • Juice of 1 lime
  • Juice of 1 orange

Dredge:

  • 2 cups (250g) all-purpose flour
  • Kosher salt to taste
  • 2 quarts (950ml) vegetable oil for frying

Directions

  1. Cut chicken into ½'' cubes. Combine with garlic, olive oil, lime juice, orange juice, oregano, Sazón, kosher salt, and black pepper and let marinate for at least 1 hour, ideally overnight.
  2. Preheat vegetable oil in a heavy bottomed pot to 350°F (175°C).
  3. Remove chicken from marinade and add to a medium mixing bowl with all-purpose flour. Toss to evenly coat the chicken pieces. Shake excess flour off of chicken before frying.
  4. Working in batches, fry chicken pieces for 4-5 minutes or until golden brown and crispy.
  5. Using a wire strainer, transfer chicken to a bowl while draining excess oil. Season with kosher salt. Toss to evenly season.

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