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Crispy fried chicken bites served with lemon wedges and dipping sauce on a white plate.

Chicharrón De Pollo

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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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.
    Flour-coated chicken pieces in a white bowl for baking or frying.
  • Heat vegetable oil in a deep fryer or large skillet over medium-high heat to 350 degrees Fahrenheit.
    Juicy raw chicken chunks sizzling in a white skillet for cooking recipes.
  • Fry the chicken pieces in batches, being careful not to overcrowd the pan, until golden brown and crispy, about 5-7 minutes per batch.
    Crispy fried chicken tenders served on paper towels for extra crunch, with a side of lemon slices for a fresh flavor.
  • 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
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