Chicharrones De Pollo Dominican Fried Chicken Made To Order Chef Zee Cooks Recipes

CHICHARRONES DE POLLO | DOMINICAN FRIED CHICKEN | MADE TO ORDER | CHEF ZEE COOKS

Steps:

• Brine chicken with white vinegar, cold water, & salt
• Brine & let rest for 30mins to an 1hour
• Afterwards, drain & rinse chicken
• Season with adobo, Dominican orégano, fresh thyme, tiny bit of cumin, sazón con achiote, fresh smashed garlic, & freshly squeezed limes
• Mix everything until it's well combine. Let marinate for at least 1hour or overnight
• In a separate bowl, season flour with garlic powder, onion powder, a touch of adobo *optional. Mix in all the ingredients making sure it's well combined
• Now dred chicken with flour making sure to dust off any extra flour
• Heat up canola or vegetable oil until it's really hot. ~350 degrees
• Slowly add in chicken and stir every once in awhile
• Fry chicken until golden brown
• Remove chicken and drain excess oil onto a paper towel
• Enjoy with freshly squeezed limes

CHICHARRONES DE POLLO (CHICKEN DOMINICAN-REPUBLIC STYLE)

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.

FRIED CHICKEN CHUNKS (CHICHARRONES DE POLLO) DOMINICAN

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.