Chicharrones de Pollo

Chicken strips are marinated in a garlic, rum, and lime mixture, coated in well-seasoned flour, and fried until golden brown and crispy in this recipe for chicharrones de pollo.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 362 Calories

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons water
• 1 large egg
• 1 cup fresh lime juice
• 1 medium onion, chopped
• 2 cups vegetable oil for frying
• 6 cloves garlic, mashed
• 2 teaspoons salt, or more to taste
• 2 teaspoons ground black pepper, or more to taste
• 0.5 cup light rum
• 1.5 pounds boneless, skinless chicken breast, cut into strips
• 0.25 teaspoon ground cumin, or more to taste
• 0.25 teaspoon crushed oregano, or more to taste

Recipe Instructions

Step 1

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.

Step 2

Beat egg and water together in a shallow bowl. Mix flour, 2 teaspoons salt, and 2 teaspoons pepper together in a second shallow bowl.

Step 3

Heat oil in a large skillet over medium-high heat.

Step 4

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.

Step 5

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).