Chicharrones de Pollo Recipe: Fried Chicken Latin Style
When I am fried, I like to fry. Why? It is so tedious and labor intensive and that it gets you into this zen-like “fried zone”. With the added benefit that when you are done, you have some yummy stuff to eat and share.
To get in the “fried zone” state, it really doesn’t matter what you fry. I had chicken in the frig so I went for Chicharrones de Pollo (Fried Chicken Latin style).
Here are my most important frying tips:
- Make it hot: Frying requires heat
- Use plenty of oil: Embrace that you are not making a low fat dish
- Consider olive oil: Gives a great flavor
- Fry it to hell: Frying is not a thing of moderation so go for the crisp
- Pay attention: You don’t want to burn your food or yourself. No tweets, calls, etc while you fry!
The key difference between Chicharrones de Pollo and regular fried Chicken is that you use spices versus flour for the coating. It is spicier and relies on the Chicken skin for the crispiness.
- Four Chopped up Chicken breasts with skin and bones
- 1 TBSP of Adobo ( You can get this in the Hispanic Food section, Goya has a good one)
- 1 tsp cumin
- 2 tsp garlic
- 1 tsp salt
- 1 tsp pepper
- 1 cup olive oil
- Start to heat up your oil ( I crank it to a bit short of high)
- Mix all spices in a bowl
- Rub the spices on the chicken on both sides
- Carefully with long tongs place the chicken skin down in the oil.
- Fry it like you mean it for about 25 minutes with frequent rotations
- Lay-out paper towels and pat off excess oil
- Serve asap as they are best hot
I serve these with Batata Bravas and a simple salad. I hope you get into your fried zone” and enjoy!
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