Although I don’t make it that often, in this household we love chicharrón de pollo (deep-fried chicken). In fact, every time we visit an Latin restaurant, we search through the menu for this delectable dish. I mean…Who doesn’t like a good fried chicken?
If you like fried chicken, you need to try this recipe. This Chicharrón de pollo (deep-fried chicken) recipe has been in our family for quite some time. My grandma taught me how to make it. But, What makes this recipe different? Well, We use grated onions!
The chicken is marinated in grated onions, salt and lime juice, then coated in seasoned flour and deep fried.
Unlike other fried chicken dishes, for this recipe, the chicken is cut into small bite-size pieces. I like to use boneless chicken breast or thighs.
Here is the recipe for about 4 people:
- 2 pounds of boneless chicken breast or thighs. Cut into small pieces.
- The juice of 1 lime.
- 1 large onion, grated
- Salt and black pepper to taste
- Oil for frying
For the seasoned flour:
- 2 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of oregano
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of black pepper
In a large bowl combined the lime juice, grated onion, salt and pepper; add the chicken and allow to marinate for a least 30 minutes in the refrigerator.
In a separate bowl, combine the flour with the salt, oregano, garlic powder, and black pepper. Mix well
Remove the chicken from the marinade and discard the juices.
Coat the chicken with the seasoned flour.
In a deep frying pan, heat the oil over medium-high heat. Fry the chicken in batches until golden brown outside and completely cooked inside (about 5 minutes).
Place the chicken in a large plate lined with paper towel to absorb extra grease.
Serve with rice and beans or eat it as appetizers.
Did you like this recipe? Share your thoughts.
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