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Chicharrones de Pollo

Chicharrones de Pollo

Chicharrones de Pollo is the Cuban food version of fried chicken. Chicken pieces are cut in half and seasoned. Then they’re coated in flour and fried until golden and crispy.

 

Serve the chicharrones de pollo with white rice and black beans for a traditional take, or serve them appetizer style with lime wedges and hot sauce.

 

If you want fried chicken but are short on time, try these delicious and juicy fried chicken thighs.

 

To make chicharrones de pollo you will need

3 pounds Chicken Pieces, dark meat, bone in, skin on, cut in half (about 9 pieces – 18 when cut in half)

1½ teaspoon Salt, divided

½ teaspoon Black Pepper, divided

1 teaspoon Garlic Powder

1 cup All Purpose Flour

1 teaspoon Spanish Paprika

Dash Cayenne Pepper, optional

½ cup Milk

Canola Oil, for frying (about 1½ – 2 cups)

 

Cook’s Notes

When frying chicken, I like to preheat the oven to 350°F, just in case the coating browns too quickly and the inside is not cooked all the way through.

 

If things don’t run smoothly I have a back-up plan. Place the chicken on a baking sheet that’s lined with a cooling rack (to allow air to circulate) and place it in a preheated oven for 15 minutes at a time until the internal temperature of the thickest piece is at least 165°F.

 

Prep the chicken

Cut the chicken pieces in half and arrange them on a sheet pan or large plate. Sprinkle the chicken with 1 teaspoon salt, garlic powder and ¼ teaspoon black pepper. Cover the pan with plastic wrap and refrigerate for at least 1 hour.

 

Add the flour to a large baking sheet or deep dish. Sprinkle the flour with the remaining ½ teaspoon of salt, ¼ teaspoon pepper, paprika and cayenne pepper, if using; mix well using a fork.

 

Add the milk to a large bowl.

 

Coat the Chicken

  • Working with one piece of chicken at a time, lightly coat it with the flour, shake off any excess.
  • Dip the chicken into the milk bowl; make sure the entire piece is evenly moist.
  • Place the chicken back into the flour making sure it’s completely coated, shake off any excess. Place it on a plate or pan, that’s lined with parchment paper to prevent sticking and do not stack. Repeat with the remaining pieces.

 

Fry the Chicken

Pour enough oil to cover the bottom of a large, deep skillet by approximately 1 inch  of oil (1½ – 2 cups should do it). Heat the oil over medium-high heat. Check if the oil is hot enough by adding a small test piece to the skillet.

 

If the oil begins to bubble around the chicken, and it doesn’t sink all the way to the bottom, it’s ready. Add about a third or half the chicken pieces, don’t overcrowd the pan, fry in batches.

 

Fry the chicken for approximately 8-10 minutes, until the coating is a nice golden brown color, turning occasionally to get an even color on both sides.

 

Remove the chicken pieces from the skillet and place them on a baking sheet lined with a cooling rack. The cooling rack will elevate the fried chicken and allow air to circulate, preventing a soggy coating. Repeat with the remaining chicken pieces.

 

Make sure the internal temperature of the chicken is at least 165°F at the largest, thickest piece. Use an instant read thermometer to make sure. If the chicken is not cooked through, place the baking sheet in the preheated oven – see cook’s notes above.

 

It may be necessary to lower the heat just a notch when frying the second and third batch. Also, between batches, move the skillet off the heat so that the oil doesn’t overheat. Carefully place it on an empty burner until ready to resume again.

 

Serve the chicharrones de pollo with white rice and black beans for a traditional take, or serve them appetizer style with lime wedges and hot sauce.

 

Serves 4-6

Chicharrones de pollo crispy fried chicken pieces arranged on a white platter with lime wedges and hot sauce bottles in the background.
Print Recipe
5 from 1 vote

Chicharrones de Pollo

Chicharrones de Pollo is the Cuban food version of fried chicken.
Prep Time20 mins
Cook Time30 mins
Keep the seasoned chicken in the refrigerator1 hr
Total Time50 mins
Course: Appetizer
Cuisine: Cuban
Keyword: cuban fried chicken
Servings: 6
Calories: 609kcal

Ingredients

  • 3 lbs. Chicken Pieces dark meat, bone in, skin on, cut in half (about 9 pieces – 18 when cut in half)
  • tsp. Salt divided
  • ½ tsp. Black Pepper divided
  • 1 tsp. Garlic Powder
  • 1 cup All Purpose Flour
  • 1 tsp. Spanish Paprika
  • Dash Cayenne Pepper optional
  • ½ cup Milk
  • Canola Oil for frying

Instructions

  • Cut the chicken pieces in half.
  • Arrange the chicken on a pan, sprinkle with 1 tsp. salt, garlic powder and ¼ tsp. black pepper. Cover the pan with plastic wrap and refrigerate for at least 1 hour.
  • Add the flour to a large baking sheet or dish. Sprinkle the flour with the remaining salt, pepper, paprika and cayenne pepper, if using; mix well using a fork.
  • Add the milk to a large bowl.
  • Working with one piece of chicken at a time, lightly coat it with the flour, shake off any excess.
  • Dip the chicken into the milk bowl; make sure the entire piece is evenly moist.
  • Place the chicken back into the flour making sure it’s completely coated, shake off any excess. Set aside on a plate or pan, that’s lined with parchment paper to prevent the chicken from sticking. Repeat with the remaining chicken.
  • In a large, deep skillet, pour enough oil to cover the bottom with approximately a 1 inch of oil.
  • Heat the oil over medium-high heat. When the oil is hot, but not smoking, add about a third to half the chicken pieces, don’t overcrowd the pan, fry in batches.
  • Fry the chicken for approximately 8-10 minutes, until the coating is a nice golden brown color, turning occasionally to get an even color on both sides.
  • Remove the chicken from the skillet and place them on a baking sheet lined with a cooling rack. Repeat with the remaining chicken pieces.
  • As soon as the chicken is removed from the skillet, take the internal temperature of the largest, thickest piece. If the temperature is not at least 165°F place the baking sheet in the preheated oven (see cook’s notes).
  • Serve the chicharrones de pollo with white rice and black beans for a traditional take, or serve them appetizer style with lime wedges and hot sauce.

Notes

When frying chicken, I like to preheat the oven to 350°F just in case the coating browns too quickly and the inside is not cooked all the way through. Cook about 15 minutes at a time until the chicken at least 165°F at its thickest part.

Nutrition

Calories: 609kcal | Carbohydrates: 10g | Protein: 44g | Fat: 42g | Saturated Fat: 10g | Cholesterol: 172mg | Sodium: 646mg | Potassium: 495mg | Sugar: 1g | Vitamin A: 755IU | Vitamin C: 3.6mg | Calcium: 52mg | Iron: 2.8mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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