Chicharron De Pollo Fried Chicken

Name: Chicharron De Pollo Fried Chicken
Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes

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

Prep

15 minutes

Cook

5 minutes

Total

20 minutes

Serves

people

Ingredients

Marinade:

‍Dredge:

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.
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.
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.