Recipe Background
Sometimes the best meals are those you could easily mistake for a snack! Chicharrones de Pollo is a distinct and tasty take on traditional popcorn chicken: for starters, it uses fatty, rich chicken thighs instead of chicken breast as its savory base. The chicken is marinated in sweet rum and bright lime juice before being coated in a zesty spice mixture and deep-fried to perfect tenderness. Throw a little lime juice over top and bam! Chicharrones de Pollo brings the tastiest, tangiest fried chicken around, just ready to be served with refried beans and Mexican rice or just eaten while watching the big game! No matter the setting or occasion, you won't soon forget these poultry powerhouses!
Sometimes the best meals are those you could easily mistake for a snack! Chicharrones de Pollo is a distinct and tasty take on traditional popcorn chicken: for starters, it uses fatty, rich chicken thighs instead of chicken breast as its savory base. The chicken is marinated in sweet rum and bright lime juice before being coated in a zesty spice mixture and deep-fried to perfect tenderness. Throw a little lime juice over top and bam! Chicharrones de Pollo brings the tastiest, tangiest fried chicken around, just ready to be served with refried beans and Mexican rice or just eaten while watching the big game! No matter the setting or occasion, you won't soon forget these poultry powerhouses!
Ingredients
For the marinade:
- 6 cloves garlic minced
- 2 teaspoons dried oregano
- 1/2 cup lime juice
- 1/4 cup lime zest
- 1/4 cup light rum
- 1 teaspoon salt
For the chicken:
- 1 1/2 pounds chicken thighs boneless, skinless, and cut into bit-size pieces
For the flour mixture:
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 tablespoon dried oregano
- 1 teaspoon sweet paprika
For the cooking:
- vegetable oil for frying
For the garnish:
- 1 lime cut into wedges
- 1 tablespoon fresh parsley chopped
Directions
- In a large resealable plastic bag, combine the garlic, 2 teaspoons of the oregano, the lime juice, the lime zest, the light rum, and 1 teaspoon of the salt.
- Add the chicken to the bag and seal it closed.
- Let the chicken marinate in the fridge for at least 2 hours and up to 8 hours.
- In a shallow plate, whisk together the flour, the remaining salt, the garlic powder, the onion powder, the cumin, the remaining oregano, and the paprika.
- Heat the vegetable oil in a Dutch oven or a deep frying pan, using enough of the oil so the chicken with be completely submerged.
- Dredge the chicken in the flour mixture, making sure each piece is completely coated.
- Working in batches, add the chicken to the hot oil, making sure they don't touch.
- Fry the chicken until cooked through at 165 degrees F internally, about 5 minutes.
- Continue frying until all of the chicken is cooked.
- Garnish with the lime wedges and the parsley and serve!
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