Chicharron De Pollo Fried Chicken

A global fried chicken showdown. Joshua Weissman finds out who does it best.

Prep:
15 minutes
Cook:
5 minutes
Serves:
4
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Chicharron De Pollo Fried Chicken
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Ingredients

Marinade:

  • 4 boneless chicken thighs, cut into ½ inch pieces
  • 2 Tbsp (30g) kosher salt
  • 1 tsp (4g) Sazon
  • ½ tsp (2g) oregano, fresh
  • ½ cup bitter orange juice, optional
  • Juice of 1 lime
  • 2 Tbsp (30g) extra virgin olive oil
  • 3 garlic cloves, crushed

Dredge:

  • 2 cups (280g) all purpose flour
  • Salt to taste
  • 3 quarts (2.8L) vegetable oil

Directions

  1. In a small mixing bowl, whisk together salt, sazon, oregano, bitter orange juice, lime juice, olive oil, and garlic. Add chicken and mix until fully combined. Cover and refrigerate for at least 1 hour or overnight.  
  2. Into a large mixing bowl add flour and season to taste with salt. Add marinated chicken and toss until fully coated. Shake off excess dredge from chicken before frying. 
  3. Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (175°C). Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 4-5 minutes or until golden brown. Using a spider, transfer cooked chicken to a wire rack lined baking tray to drain off excess oil and season with salt to taste. Serve and enjoy.

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