Chicharrones de Pollo

This low stress, high-reward recipe is excellent when served on a bed of garlic rice, and with grilled pineapple on the side. The crunchy skin is a perfect touch that always proves to be very popular among kids and kid-like adults.


Serves 5 to 6 Prep Time 10 minutes, plus overnight marinating
Total Cooking Time 30 minutes

For the marinade
1/3 cup vinegar
6 tablespoons soy sauce
3 cloves garlic, crushed
1 bay leaf

1 kilo or 10 pieces of chicken breasts with skin, each cut into large chunks
frying oil
1 cup flour
1/4 teaspoon ground pepper
2 teaspoons fine salt
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 tablespoon dried oregano

1  In a deep bowl, mix the marinade ingredients. Add the chicken. Marinate for 4 hours or overnight in the refrigerator.

2  Drain the marinated chicken in a colander and begin heating the frying oil. As the oil heats, thoroughly mix the flour, pepper, salt, paprika, chili powder, and dried oregano. Dip and coat each chicken piece with the seasoned flour mixture and drop carefully into the extremely hot oil.

3  Fry on very high heat for 3 to 4 minutes, or until it turns brown and the skin looks golden-crispy. Remove immediately and serve while steaming hot.

Chicken tip This dish doesn’t like to be overcooked—so please fry it on high and serve as quickly as possible. You can also use chicken thighs for this recipe as long as it has its skin on. Other than that, feel free to adjust the marinade to your taste.

Photography by Ocs Alvarez

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