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Chicharrones de Pollo
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Prep Time:
20 minutes
20 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
160 minutes
160 minutes
Marinate chicken in garlic, rum, lime, then fry for crispy chicharrones de pollo.
Ingredients:
- 1 cup fresh lime juice
- 0.5 cup light rum
- 1 medium onion, chopped
- 6 cloves garlic, mashed
- 1.5 pounds boneless, skinless chicken breast, cut into strips
- 2 teaspoons water
- 0.25 teaspoon ground cumin, or more to taste
- 0.25 teaspoon crushed oregano, or more to taste
- 2 teaspoons salt, or more to taste
- 2 teaspoons ground black pepper, or more to taste
- 2 cups vegetable oil for frying
Instructions:
- Combine lime juice, rum, onion, and garlic in a bowl, whisking well. Place chicken strips in a shallow glass baking pan and pour marinade over them. Gently toss the chicken to ensure all pieces are evenly coated. Cover with plastic wrap and refrigerate for 2 to 3 hours to marinate.
- In a shallow bowl, whisk the egg and water together. In another shallow bowl, combine flour with 2 teaspoons each of salt and pepper.
- Warm up the oil in a spacious skillet on medium-high heat.
- Remove chicken from the marinade while the oil is heating, shaking off excess marinade. Discard the rest of the marinade. Dip chicken in the egg wash, then coat well with the seasoned flour mixture.
- Fry chicken in batches in hot oil until golden brown on all sides and juices run clear, about 8-10 minutes each side. Ensure internal temperature reaches 165°F (74°C).