CHICHARRONES DE POLLO (CRISPY FRIED SAVORY CHICKEN CHUNKS)
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
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.
CHICHARRONES DE POLLO (CHICKEN DOMINICAN-REPUBLIC STYLE)
Fast and easy fried chicken strips with a little twist! Marinate chicken in a tasty lime and soy sauce-based marinade with plenty of garlic, then flour up and fry! Be traditional and serve with brown beans and rice, or dish up a fine fried potato product. Prep time includes marinating.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 4h40m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Combine marinade ingredients in a plastic zipper bag.
- Add chicken strips and marinate in refrigerator for at least 3 hours.
- Combine flour, paprika, pepper and salt in another zipper bag.
- Transfer chicken strips to flour mixture, coating evenly.
- Heat oil over medium-high heat and fry chicken in batches of 4 strips (don't overcrowd; oil will cool down too much during cooking), taking about 4 minutes per side to brown outside and thoroughly cook insides.
- When done, transfer chicken strips to a plate lined with paper towels, and lightly sprinkle with salt.
- Cook remaining batches of strips, keeping others warm in a low-temp oven.
Nutrition Facts : Calories 756.9, Fat 27.1, SaturatedFat 7.7, Cholesterol 181.6, Sodium 1852.6, Carbohydrate 57.6, Fiber 2.7, Sugar 2.5, Protein 68.2
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