Best Chunky Chicharrones Recipes

CHICHARRONES DE POLLO (CRISPY FRIED SAVORY CHICKEN CHUNKS)

Chicharrones De Pollo (Crispy Fried Savory Chicken Chunks) image

Although this recipe says chicharron it taste more like southern fried chicken. But it is out of this world

Provided by Michelle Figueroa

Categories Chicken Thigh & Leg

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 frying chicken
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup rum
3 garlic cloves, minced
1/4 teaspoon powdered ginger
1 bay leaf
1 teaspoon oregano
1 teaspoon ground cumin
2 sazon goya
1/2 tablespoon garlic powder
2 cups flour
1 tablespoon salt
1 teaspoon pepper
vegetable oil (for deep frying)

Steps:

Cut chicken into chunks, if you purchase from a butcher have them cut it into chunks to save time and effort. You should get 10-16 pieces.
Combine soy sauce, lemon juice, rum, minced garlic, ginger, and bay leaf in bowl or zipper bag, add chicken pieces, and let marinate at least 4 hours in refrigerator (overnight is best).
Combine flour, oregano, sazon, garlic powder, cumin, salt, and pepper, and put on a plate or waxed paper for dredging.
In an electric fryer, or on the stove in a deep skillet or pot, heat vegetable oil (to 375 degrees if you have a thermometer).
Right before frying, dredge chicken 4-5 pieces at a time, and fry until crisp and golden brown. The time will depend on the size of the chicken.
As you complete each batch, remove cooked pieces to a rack or paper towel lined plate to drain. Dredge and fry next batch.

FRIED CHICKEN CHUNKS (CHICHARRONES DE POLLO) DOMINICAN

Fried Chicken Chunks (Chicharrones De Pollo) Dominican image

This is a Dominican version of fried chicken with added flavors. You'll fall in love with this recipe. You can serve it with Spanish white rice or you can serve it fried plantains (tostones).

Provided by Tracie

Categories World Cuisine Recipes Latin American Caribbean

Time 4h40m

Yield 5

Number Of Ingredients 13

Ingredients

1 pound skinless, boneless chicken breast meat - cut into chunks
½ cup dark rum
½ cup lemon juice
½ cup minced garlic
¼ cup Worcestershire sauce
3 tablespoons garlic powder
1 teaspoon adobo seasoning
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon ground coriander
2 (.18 ounce) packets sazon with coriander and achiote
3 cups all-purpose flour
4 cups corn oil for frying

Steps:

Combine the chicken, rum, lemon juice, garlic, Worcestershire sauce, garlic powder, adobo seasoning, onion powder, pepper, coriander, and sazon seasoning in a bowl; stir. Cover and allow to marinate in refrigerator 4 hours.
Heat the oil in a large pot over medium heat to about 300 degrees F (150 degrees C).
Spread the flour into the bottom of a shallow dish. Coat each piece of marinated chicken with flour.
Fry the coated chicken pieces in the hot oil in small batches until no longer pink in the center and golden brown on the outside, 5 to 10 minutes.

Nutrition Facts : Calories 653 calories, Carbohydrate 71.5 g, Cholesterol 55.4 mg, Fat 21.5 g, Fiber 3.4 g, Protein 30.1 g, SaturatedFat 3.2 g, Sodium 487.7 mg, Sugar 3.7 g

CHUNKY CHICHARRONES

Chunky Chicharrones image

I was going to start dinner and did not know what to make so I decided to "Invent" something and it has become one of our favorites

Provided by Sandy Franco

Categories Pork

Time 1h5m

Number Of Ingredients 10

Ingredients

1 1/2 lb pork loin
1 c flour
1 tsp salt
1 Tbsp garlic powder
1 tsp pepper
oil enough to deep fry
1/2 c crushed garlic
1 can(s) chopped tomatos
salt and pepper to taste
1 sprig(s) cilantro, fresh

Steps:

1. cube pork into bite size pieces wash and set aside
2. In a large ziplock bag combine flour salt pepper garlic powder and shake well
3. Heat oil in deep frying pan, place pork into bag and shake well until completly covered deep fry until crispy.
4. in seperate sauce pan saute garlic and tomatos in some oil oil when meat is cooked start adding to sauce and top off with fresh Cilantro