Chicharrones de Pollo
Ingredients
1½ pound chicken thighs boneless and skinless, cut into bite size pieces
vegetable oil for frying
1 lime cut into wedges, for serving
1 tablespoon fresh parsley chopped for garnish
For marinade:
6 cloves garlic minced
2 teaspoon dried oregano
½ cup lime juice from about 4 limes
¼ cup lime zest from the 4 limes
¼ cup light rum
1 teaspoon salt
For flour mixture:
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 tablespoon oregano dried
1 teaspoon sweet paprika
Directions
Marinate the chicken: Add all the marinade ingredients to a bowl or Ziploc bag with the chicken and toss everything, making sure the chicken is all covered in the marinade. Cover the bowl with wrap or seal the plastic bag. Refrigerate for at least 2 to 8 hours.
Prep the flour mixture: In a shallow plate whisk together the ingredients for the flour mixture.
Heat the oil: Heat the vegetable oil in a Dutch oven or a deep frying pan.
Dredge chicken through flour mixture: While the oil is heating up, dredge the chicken pieces through the flour mixture making sure the chicken is fully covered in flour.
Fry the chicken: Fry a few pieces of chicken at a time, make sure they don’t touch each other. They should take about 5 minutes before they’re cooked through. Continue frying in batches until done.
Garnish and serve: Garnish with fresh parsley and serve with lime wedges.
