Chicharrones de Pollo

Chicharrones de Pollo

Chicharrones de Pollo is the Cuban food version of fried chicken. In this recipe, dark meat chicken pieces are cut into chunks and seasoned with garlic, salt and pepper. Then they’re coated in seasoned flour and fried until golden and crispy.

Chicharrones de pollo on a bed of plantain chips garnished with lime wedges.

 

What are chicharrones de pollo?

Chicharron de pollo is a common dish in the Caribbean. It’s popular in Cuba, Puerto Rico and the Dominican Republic. Every cook puts their own spin on it of course, but in essence, chicharrones de pollo are chicken pieces that are cut into chunks, seasoned, dredged in flour and fried until cooked through and crispy.

 

Should we use dark meat or white meat?

I like to use dark meat to make the chicharrones. The pieces will be smaller and dark meat stays juicier than white meat. Chicken drums and thighs can both be used. If you rather have chicken breast, cut it into several pieces instead of two or three.

 

This site contains affiliate links to products. As an Amazon Associate I earn from qualifying purchases.

 

Ingredients

  • 3 pounds Chicken Pieces, bone in, skin on, cut into 2-3 pieces (about 8 or 9 pieces before cutting) we used chicken thighs here but drumsticks work really well too
  • 3 teaspoons Salt, divided (2 teaspoons for the chicken and 1 teaspoon for the flour) plus a pinch for the fried chicken at the end, if desired
  • 1 teaspoon Black Pepper, divided (½ teaspoon for the chicken and ½ teaspoon for the flour)
  • 1 teaspoon Garlic Powder
  • 1 cup All Purpose Flour
  • 1 teaspoon Paprika
  • Dash Cayenne Pepper, optional
  • ½ cup Milk
  • Canola Oil for frying, or use your favorite oil but choose something with a high smoke point – you will need enough oil to cover the bottom of a large, deep skillet by about 1 inch – we used 2½ cups
  • Chopped Parsley or Cilantro for garnish, optional
  • Lime Wedges, for serving
  • Hot Sauce, for serving

A picture of all the ingredients for this dish displayed on a wood cutting board.

 

You will also need

 

Helpful tip for frying chicken

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 fried 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.

 

Prepare the chicken

We’ll start by preparing the chicken. Trim off any large pieces of fat and loose skin. Then, cut each piece into two or three chunks depending on the size of the chicken. We had pretty large chicken thighs, we cut some into three pieces, some into two pieces.

 

Work with one piece at a time; place the chicken on a cutting board. Use a large knife to cut through the meat until you reach the bone.

A knife going through a chicken thigh on a wood cutting board.

 

Place a kitchen towel over the knife (it makes it more comfortable) and firmly pound the knife with your fist or the flat side of a meat mallet until the bone gives.

A light blue and white kitchen towel over a knife and chicken thigh.

Cutting a chicken thigh by tapping a large knife covered with a kitchen towel.

A chicken thigh cut into three pieces displayed on a wood cutting board.

 

Repeat with the remaining pieces. Remove any bones that splinter, just cut them out using kitchen shears or a knife.

 

Season the chicken

Arrange the chicken on a pan, sprinkle with 2 teaspoons salt, garlic powder and ½ teaspoon black pepper. Make sure that both sides get seasoned. Cover the pan with plastic wrap and refrigerate for at least 30 minutes.

 

Prepare a dredging station

We’re going to give these delicious chicharrones de pollo a double coating of flour so the outside gets nice and crispy. Get more information on dredging and breading here.

 

Add the flour to a baking sheet or large casserole dish. Sprinkle the flour with the remaining 1 teaspoon salt, ½ teaspoon black pepper, paprika and cayenne pepper (if using). Use a fork to stir well.

 

Add the milk to a medium bowl. Use a bowl that is large enough to fit the largest chicken piece.

 

Line a large baking sheet with parchment paper to prevent the chicken from sticking to the pan once coated.

The chicken dredging station.

 

Coat the Chicken

  1. Work with one piece at a time. Lightly coat the chicken with the flour, shake off any excess.
  2. Dip the chicken into the milk bowl; make sure the entire piece is evenly moist.
  3. Next, place the chicken back in the flour.
  4. Coat it completely with flour and gently shake off excess.

A collage of four pictures showing the steps of coating chicken with flour.

 

Set it on the parchment paper lined baking sheet. Repeat with the remaining pieces. When you’re all done, discard any leftover flour and milk.

 

Fry the chicharrones de pollo

Add enough oil to a large, deep skillet to cover the bottom by at least 1 inch.

 

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.

 

Next, add about a third to half of the chicken pieces. The size of the pan you are using will determine how many pieces to add. Don’t overcrowd the skillet, fry in batches.

 

Fry the chicharrones de pollo for approximately 7-10 minutes, turning occasionally until the coating is a nice golden brown color on both sides.

A piece of chicken frying in a skillet.

 

Remove the chicken 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.

 

Use an instant read thermometer to make sure the internal temperature of the largest, thickest piece is at least 165°F. Then take the temperature of a few other pieces. If everything is up to 165°F Good! Sprinkle with a pinch of salt, if desired and continue frying.

 

If the chicken is not cooked through, then place the baking sheet in the preheated oven (see the Helpful Tip for Frying Chicken section above).

 

Fry the remaining chicken pieces. It may be necessary to lower the heat just a notch for the 2nd or 3rd batch. Also, remove the skillet from the heat between batches. Carefully move it to an empty burner until ready to resume frying.

 

What to serve with chicharrones de pollo?

Serve the chicharrones de pollo appetizer-style with plenty of lime wedges and hot sauce like we do here. Or, serve them with white rice and black beans for a delicious Cuban-style dinner.

Chicharrones de pollo on a bed of plantain chips and garnished with lime wedges and chopped cilantro.

 

You may also like these classic Cuban recipes:

 

Chicharrones de pollo on a bed of plantain chips and garnished with lime wedges and chopped cilantro.
Print Recipe
5 from 2 votes

Chicharrones de Pollo

Chicharrones de Pollo is the Cuban food version of fried chicken. Chicken pieces are cut into chunks and seasoned. Then they’re coated in flour and fried until golden and crispy.
Prep Time30 mins
Cook Time30 mins
Refrigerate the chicken30 mins
Total Time1 hr 30 mins
Course: Appetizer
Cuisine: Cuban
Keyword: chicken, cuban fried chicken
Servings: 6
Calories: 650kcal
Author: Elizabeth

Ingredients

  • 3 pounds Chicken Pieces bone in, skin on and cut into 2 or 3 pieces
  • 3 teaspoons Salt divided (2 teaspoons for the chicken and 1 teaspoon for the flour) plus a pinch for the fried chicken, if desired
  • 1 teaspoon Black Pepper divided (½ teaspoon for the chicken and ½ teaspoon for the flour)
  • 1 teaspoon Garlic Powder
  • 1 cup All Purpose Flour
  • 1 teaspoon Paprika
  • Dash Cayenne Pepper optional
  • ½ cup Milk
  • Canola Oil for frying or use your favorite oil but choose something with a high smoke point (about 2 cups depending on the size of the skillet)
  • Parsley for garnish optional
  • Lime Wedges for serving if desired
  • Hot Sauce for serving if desired

Instructions

  • You will also need: Large baking sheets, Large cooling rack to line a baking sheet, Parchment paper, Large clean kitchen towel, Plastic wrap, Large deep skillet

Prepare the chicken

  • Trim off any large pieces of fat and loose skin from the chicken. Then cut it into two or three pieces.
  • Arrange the chicken pieces on a pan, sprinkle with 2 teaspoons salt, garlic powder and ½ teaspoon black pepper. Make sure that both sides get seasoned. Cover the pan with plastic wrap and refrigerate for at least 30 minutes.

Prepare a dredging station

  • Add the flour, 1 teaspoon salt, ½ teaspoon black pepper, paprika and cayenne pepper (if using) to a large baking sheet or large casserole dish. Stir well with a fork.
  • Add the milk to a medium bowl.
  • Line a large baking sheet with parchment paper to prevent the chicken from sticking to the pan.

Coat the Chicken:

  • Working with one piece at a time, lightly coat the chicken 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 it on the parchment paper lined baking sheet. Repeat with the remaining pieces.

Fry the chicharrones de pollo

  • Add enough oil to a large, deep skillet to cover the bottom by at least 1 inch.
  • Heat the oil over medium-high heat. When the oil is hot, but not smoking, add about a third to half the chicken pieces to the skillet. Don’t overcrowd the pan, fry the chicken in batches.
  • Fry the chicharrones de pollo for approximately 7-10 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. Make sure the chicken is at least 165°F at the largest, thickest piece. Sprinkle with a pinch of salt, if desired.
  • Fry the remaining chicken pieces. It may be necessary to lower the heat just a notch for the 2nd or 3rd batch. Also, between batches, remove the skillet from the heat. Carefully move it to an empty burner until ready to resume frying.

Video

Notes

When frying chicken, preheat the oven to 350°F just in case the coating browns too quickly and the inside is not cooked all the way through. Place the fried chicken on a baking sheet that’s lined with a cooling rack 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.
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.

Nutrition

Calories: 650kcal | Carbohydrates: 18g | Protein: 40g | Fat: 46g | Saturated Fat: 11g | Cholesterol: 224mg | Sodium: 1347mg | Potassium: 528mg | Fiber: 1g | Sugar: 1g | Vitamin A: 374IU | Calcium: 44mg | Iron: 3mg
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.

Related Posts

Cuban Roast Pork (Lechon Asado)

Cuban Roast Pork (Lechon Asado)

In Cuban Culture, roast pork (lechon asado) is the meal served on all special occasions. Christmas, Weddings, New Year’s… roast pork is on the menu. This is a traditional recipe using a homemade mojo marinade. Roast pork is a two-day event. The pork needs to marinate in the refrigerator overnight. Then you roast it, low and slow for hours.

Chicken and Mushrooms

Chicken and Mushrooms

If you’re due for a wonderful home-cooked meal, this is it. In this recipe, chicken breasts are pounded thin, simply seasoned with a combination of spices and cooked until golden brown. Then the mushrooms are cooked with the delicious pan juices to make a wonderful sauce.



Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.