Chicharrón De Pollo | Latin American Fried Chicken

Name: Chicharrón De Pollo | Latin American Fried Chicken
Prep time: 1 hour, 15 minutes
Cook time: 20 minutes
Total time: 1 hour, 35 minutes

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Prep

1 hour, 15 minutes

Cook

20 minutes

Total

1 hour, 35 minutes

Serves

people

Chicharrón De Pollo | Latin American Fried Chicken

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

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.
Preheat vegetable oil in a heavy bottomed pot to 350°F (175°C).
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.
Working in batches, fry chicken pieces for 4-5 minutes or until golden brown and crispy.
Using a wire strainer, transfer chicken to a bowl while draining excess oil. Season with kosher salt. Toss to evenly season.