Go Back
–+ servings
Crispy Chicharrón de Pollo served with lemon wedges on a white plate.

Chicharrón De Pollo

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Marinating time 1 hour
Total Time 1 hour 35 minutes
Course Main Course
Cuisine latin american
Servings 8 servings
Calories 309 kcal

Ingredients
  

  • 2 pounds chicken thighs, boneless and skinless cut into bite-sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 cup all-purpose flour
  • Vegetable oil for frying
  • Lemon wedges for serving

Instructions
 

  • In a large bowl, combine chicken pieces with salt, pepper, oregano, garlic powder, onion powder, and paprika. Mix well to coat the chicken evenly.
  • Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour.
  • Place flour in a shallow dish. Dredge the marinated chicken pieces in the flour until well coated.
    Dredging marinated chicken pieces for Chicharrón de Pollo in flour until well coated.
  • Heat vegetable oil in a deep fryer or large skillet over medium-high heat to 350 degrees Fahrenheit.
    Frying flour-coated chicken pieces for Chicharrón de Pollo in a skillet with hot oil.
  • Fry the chicken pieces in batches, being careful not to overcrowd the pan, until golden brown and crispy, about 5-7 minutes per batch.
    Draining golden brown Chicharrón de Pollo on paper towels, with lemon wedges for serving.
  • Remove the chicken from the oil and drain on paper towels.
  • Serve hot with lemon wedges on the side.

Nutrition

Calories: 309kcalCarbohydrates: 13gProtein: 20gFat: 19gSaturated Fat: 5gSodium: 379mgFiber: 1g
Keyword chicharron de pollo, chicken
Tried this recipe?Let us know how it was!