Chicharrón de Pollo [Recipe + Video] Crispy Fried Chicken Bites
Learn how to make chicken chicharrones, the traditional chicharrón de pollo, a popular inexpensive Dominican restaurant staple.
Servings 6 servings
Calories 293kcal
Ingredients
- 2 pound chicken thighs [0.91 kg]
- ½ cup all-purpose flour
- 3 teaspoon salt
- 1 teaspoon pepper (freshly-cracked, or ground)
- 1 teaspoon oregano (dry, ground)
- 1 teaspoon garlic powder
- 2 cups oil for frying (vegetable oil)
- 2 limes cut into wedges
Instructions
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 each pieces of chicken with this mixture. Shake excess off.
Fried chicharrones de pollo
- 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.
Chicharrones de pollo in air fryer
- If you want to make them in the air fryer, instead of frying in oil, cook at 350 ºF [175 ºC] for 20 minutes, or until golden brown. They will be paler and a bit drier than fried, but still crispy and very tasty. The first time around they stuck to the bottom a bit, which was mostly solved by coating the bottom with a bit of sprayed oil.
Serve
- Garnish with lime wedges and serve with tostones.
Video
Notes
The nutritional info is for oil-fried chicharrones.
Remember to observe proper hygiene precautions when dealing with raw chicken.
Nutrition
Calories: 293kcal | Carbohydrates: 11g | Protein: 30g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 144mg | Sodium: 1298mg | Potassium: 410mg | Fiber: 1g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 2mg