CHICHARRóN DE POLLO [+ VIDEO] (CRISPY FRIED CHICKEN BITES)
Steps:
- Ready chicken: Remove meat from bones. Cut chicken into small pieces that you could eat in one or two bites. Leave the skin on the chicken. You can use the leftover bones and parts to make broth. Set chicken pieces aside.
- Coat chicken: Combine flour, salt, pepper, oregano, and garlic powder. Mix well. Coat the chicken strips with this mixture. Shake excess off.
- Fry: Heat oil in a deep pan over medium heat (350 ºF [175 ºC). Deep fry the chicken until it turns golden brown (3-4 minutes on each side) --careful with hot oil splatters! Fry them three by three to avoid lowering the oil temperature too much.Place on a paper towel to drain excess oil.
- Serve: Garnish with lime wedges and serve with tostones.
Nutrition Facts : Calories 293 kcal, Carbohydrate 11 g, Protein 30 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 144 mg, Sodium 1298 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHICHARRONES DE POLLO (PUERTO RICAN FRIED CHICKEN)
Chicharrones de Pollo is perfectly crispy Puerto Rican fried chicken made with a simple but flavorful marinade and traditional island spices.
Provided by Salima Benkhalti
Categories Entree
Time 2h30m
Number Of Ingredients 11
Steps:
- In a glass container combine the marinade ingredients and mix well before adding in the chicken pieces and mixing to coat. Seal and refrigerate for at least two hours or overnight.
- Once the chicken has marinated for at least 2 hours, combine flour with sazon and adobo seasoning in a large bowl or ziplock bag and mix to combine.
- Heat the vegetable oil in a heavy bottomed pot. Add a few pieces of chicken to the bowl/bag and toss to coat each piece with flour. Once the oil is hot, fry the chicken in batches, for about 6 minutes or once they reach an internal temperature of 165.
- Garnish with lime juice. Buen provecho!
FRIED CHICKEN CHUNKS (CHICHARRONES DE POLLO) DOMINICAN
This is a Dominican version of fried chicken with added flavors. You'll fall in love with this recipe. You can serve it with Spanish white rice or you can serve it fried plantains (tostones).
Provided by Tracie
Categories World Cuisine Recipes Latin American Caribbean
Time 4h40m
Yield 5
Number Of Ingredients 13
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.
Nutrition Facts : Calories 653 calories, Carbohydrate 71.5 g, Cholesterol 55.4 mg, Fat 21.5 g, Fiber 3.4 g, Protein 30.1 g, SaturatedFat 3.2 g, Sodium 487.7 mg, Sugar 3.7 g
CHICHARRONES DE POLLO
Cuban chicken strips. Serve with rice or another side dish.
Provided by anjelita13
Categories World Cuisine Recipes Latin American Caribbean Cuban
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk lime juice, rum, onion, and garlic together in a bowl. Place chicken strips in a shallow glass baking pan and pour marinade over top. Mix up chicken so all pieces are well coated. Cover with plastic wrap and marinate in the refrigerator for 2 to 3 hours.
- Beat egg and water together in a shallow bowl. Mix flour, 2 teaspoons salt, and 2 teaspoons pepper together in a second shallow bowl.
- Heat oil in a large skillet over medium-high heat.
- While the oil is heating, remove chicken from the marinade and shake off excess. Discard the remaining marinade. Dip chicken in the egg wash, then dredge in the seasoned flour mixture until well coated.
- Fry chicken in small batches (don't overcrowd the skillet) in the hot oil until all sides are golden brown and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 361.6 calories, Carbohydrate 23 g, Cholesterol 100 mg, Fat 12 g, Fiber 1.3 g, Protein 29.2 g, SaturatedFat 2.2 g, Sodium 849.9 mg, Sugar 1.6 g
DOMINICAN CHICKEN LOLLIPOPS: CHICHARRON DE POLLO
Steps:
- In a food processor, puree the shallots, onion, garlic, cilantro, parsley, bay leaves, peppercorns, and oregano with the white vinegar. Add the oil (do not puree, just mix in) and season with salt. Cover the chicken drummettes with the marinade. Marinate chicken, covered and refrigerated, for at least 4 hours.
- In a large size frying pan, heat 1-inch oil. Drain the chicken from the marinade. Dredge the chicken in flour, season with salt and pepper. Fry the drummettes until cooked through. Serve on a platter with Jalapeno Dipping Sauce.
- In a small saucepan, heat the vinegar. Once warm, add the mustard, honey, and jalapeno. Boil for 2 minutes. Remove from the heat and serve.
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