Chicharron de pollo is commonly eaten in the Dominical Republic, Cuba and Puerto Rico. This is fried chicken that can be cooked in different ways, including using boneless or bone-in chicken, breaded or unbreaded, chicken breast or thighs.
The chicharron is an unforgettable meal made with various spices, including garlic, vinegar, adobo, and more. There are various ways to prepare it. The delicacy is served with lime, white rice, and beans.
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How to Make Delicious Chicharrón de Pollo
You can make This convenient meal when you don’t want to spend much time in the kitchen or feel lousy. The ingredients and instructions for making this recipe.
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Ingredients
For the sazón
- 1 tsp of chicken bouillon powder
- 1 tsp of smoked paprika
- 1 tsp of ground annatto
- 1 tsp of onion powder
- 1/2 tsp of ground cumin
- 2 tsp of black pepper
- 1/2 tsp of garlic powder
- 2 tsp of diamond crystal kosher salt
- 2 tablespoons annatto oil
- 1/2 teaspoon ground coriander
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Chicken
- 2 limes, zest and juice
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons of white vinegar
- 5 garlic cloves, crushed
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Breading
- 1 1/2 cups all-purpose flour
- 1 teaspoon of white pepper
- 1/2 cup of cornstarch
- 1 tsp of diamond crystal kosher salt
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For frying
- 2 cups neutral oil for deep frying
- Cooking oil spray for air frying
Instructions
- Using a large bowl, mix all the chicken and sazon ingredients thoroughly. Once done, cover properly and refrigerate for an hour or overnight.
- Combine the cornstarch, flour, white pepper, and salt in a separate bowl. Dip the chicken pieces in the mixture, and dust off excess flour.
- Using a deep skillet, heat oil on medium heat until it reaches 350 degrees. Dip up to four pieces and cook until golden brown. Once ready, place them on a paper towel to drain excess fat and sprinkle salt.
- If you want to air fry, put the chicken pieces at the bottom of the air fryer and avoid overcrowding. Spray some oil and cook it over 400 degrees. When the air fryer beeps, shake the basket well, spritz some oil and cook for 10 more minutes. When ready, place them on a paper towel and sprinkle salt.
- Serve when hot with sliced lime and rice, beans, plantains, or fries.
Chicharron de Pollo
Ingredients
For the sazon
- 1 tsp of chicken bouillon powder
- 1 tsp of smoked paprika
- 1 tsp of ground annatto
- 1 tsp of onion powder
- 1/2 tsp of ground cumin
- 2 tsp of black pepper
- 1/2 tsp of garlic powder
- 2 tsp of diamond crystal kosher salt
- 2 tablespoons annatto oil
- 1/2 teaspoon ground coriander
Chicken
- 2 limes zest and juice
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons of white vinegar
- 5 garlic cloves crushed
Breading
- 1 1/2 cups all-purpose flour
- 1 teaspoon of white pepper
- 1/2 cup of cornstarch
- 1 tsp of diamond crystal kosher salt
For frying
- 2 cups neutral oil for deep frying
- Cooking oil spray for air frying
Instructions
- Using a large bowl, mix all the chicken and sazon ingredients thoroughly. Once done, cover properly and refrigerate for an hour or overnight.
- Combine the cornstarch, flour, white pepper, and salt in a separate bowl. Dip the chicken pieces in the mixture, and dust off excess flour.
- Using a deep skillet, heat oil on medium heat until it reaches 350 degrees. Dip up to four pieces and cook until golden brown. Once ready, place them on a paper towel to drain excess fat and sprinkle salt.
- If you want to air fry, put the chicken pieces at the bottom of the air fryer and avoid overcrowding. Spray some oil and cook it over 400 degrees. When the air fryer beeps, shake the basket well, spritz some oil and cook for 10 more minutes. When ready, place them on a paper towel and sprinkle salt.
- Serve with sliced lime and rice, beans, plantains, or fries when hot.
Video
Nutrition
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