Chicharrón de Pollo (Crispy chicken bites)
These tasty chicken chicharrones are strips of chicken seasoned with a mix of cumin, garlic powder, paprika, oregano, then coated with a light flour batter, and fried until crispy.
Servings 4
Ingredients
- 600 g chicken breast cut into strips or medium size pieces
- A dash of lime or lemon juice
- 1 teaspoon ground paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 egg
- 1 cup 1 cup = approximately 120g all purpose flour
- ¼ cup 1/4 cup = approximately 30g cornstarch
- 2 cups oil for frying 2 cups = 500ml
To serve:
- Lime wedges
- Cilantro mayonnaise
- Salsa rosada
Instructions
- Cut the chicken breast (or thighs) into thin strips or medium pieces, approximately 2 cm wide.
- In a bowl, season the chicken strips with lemon juice, paprika, cumin, garlic powder, oregano, and salt. Mix well to ensure each strip is coated with the spices. Cover the bowl and let marinate in the refrigerator for at least 30 minutes.
- After marinating, add the egg to the marinated chicken and mix so that each strip is evenly coated.
- In a covered plastic container or Ziploc bag, mix the flour with the cornstarch and a pinch of salt. We also recommend adding a little of the seasonings (paprika, cumin, garlic powder, and oregano to this mixture). Place the chicken strips in the flour and cornstarch mixture.
- Cover the container or close the bag and shake vigorously until each strip is completely coated. If using a plastic bag, seal it tightly and shake until all the chicken pieces are well coated.
- In a deep skillet, heat enough oil to cover the chicken strips. When the oil is hot, add the breaded chicken strips. Fry until golden brown and crispy, approximately 3-4 minutes per side. Remove the chicken strips and place them on paper towels to remove excess oil.
- Serve the chicken chicharrones with lime wedges and your choice of sauce.
