Chicharrones de Pollo

5 from 1 vote

Chicharrones de Pollo are crispy Puerto Rican chicken pieces marinated in flavorful spices and fried until golden, juicy and tender. Perfect with mofongo, rice or as an appetizer.

Prep Time1

Cook Time30

Total Time1 30

Course: Appetizer, Dinner

Cuisine: Puerto Rican

Servings:

Calories: 1168kcal

Author: Catherine Arena

Ingredients

3 pounds chicken thighs
¼ cup vinegar
¼ cup water
1 tablespoon salt

Marinade for Chicken

6 garlic cloves peeled
1 teaspoon dry oregano
1 packet sazon with annatto found in the Latin section of supermarket
½ tablespoon adobo seasoning found in the Latin section of supermarket
½ teaspoon cumin
2 tablespoons oil
1 lime juiced

To Coat Chicken

1½ cups flour
1 tablespoon garlic powder
1 tablespoon onion powder

Frying

vegetable or corn oil for frying

Mayoketchup

3 tablespoons mayonnaise
2 tablespoons ketchup
2 garlic cloves peeled and crushed with a mortar and pestle or finely minced with a knife
salt and pepper to taste

Garlic Mojo

¼ cup olive oil
2 garlic cloves peeled and crushed with a mortar and pestle or finely minced with a knife
1 scallion rinsed and chopped

Instructions

Prepare the Chicken

Rinse the chicken and pat dry. Using a knife and a mallet, pound each piece into 2-3 smaller pieces.

Make Vinegar Brine

Add vinegar, water, and salt to a medium bowl and stir to combine. Add chicken and soak for 30 minutes. This will help clean and tenderize chicken.

Prepare Marinade

In a mini chopper or food processor, combine garlic, oregano, adobo, cumin, lime juice, sazon, and oil until a coarse paste forms.

Marinate

Drain chicken and rinse under cool water to remove the brine. Coat chicken pieces in garlic marinade, cover and place in the refrigerator. Marinate for 30 minutes or overnight.

Coat Chicken

Add flour, garlic powder, and onion powder to a medium size bowl and stir to combine. Coat each piece of chicken in the flour mixture and set aside until ready to fry.

Fry Chicken

Add 1-2 inches of vegetable oil to a large skillet or saucepan and heat to medium heat. You’ll know the oil is hot enough when you drop a pinch of flour into the oil and it sizzles.
Carefully add the chicken (careful it can splatter) and cook until golden, crispy and cooked through, about 10 minutes, flipping halfway. Drain chicken on paper towels and fry the remaining chicken.
Do not crowd the pan as you will lower the oil temperature and the chicken will steam instead of fry. Cook the pieces in batches.

Make Sauces

Garlic Aioli: Crush garlic then add chopped scallions and oil. Mix to combine.
Mayo Ketchup: Crush garlic with a mortar and pestle. Add garlic to a bowl with ketchup, mayo, salt, and pepper. Mix until combined and smooth. *Alternatively, you can finely mince garlic by hand or use a chopper.
Once all chicken pieces are done, serve alongside the garlic aioli and mayoketchup.

Notes

Recipe Notes:

Chicken: Allow the chicken to marinate for a minimum of 30 minutes but preferably overnight to infuse the maximum Puerto Rican blend of spices.

Frying: Keep the oil at a steady medium temperature. If it's too hot, the outside will brown to fast but not cook the inside. Chicken should reach an internal temperature of 165° F. Avoid crowding the pan with the chicken as it will lower the oil temperature and cause the pieces to steam instead of frying.

Air Fryer: For a healtier option, you can air fry the chicharrones.

Preheat your air fryer at 400°F for 5-10 minutes. Add the chicken pieces, making sure not to overcrowd. Cook for 20-25 minutes, depending on your air fryer. If the chicken skin is not crispy enough, simply give it a few more minutes to crisp. Make sure not to burn or overcook. Chicken is fully cooked when internal temperature is 165°F and juices run clear.

Nutrition