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.
Keyword chicken, cuban fried chicken
Prep Time 30minutes
Cook Time 30minutes
Refrigerate the chicken 30minutes
Total Time 1hour30minutes
3poundsChicken Piecesbone in, skin on and cut into 2 or 3 pieces
3teaspoonsSaltdivided (2 teaspoons for the chicken and 1 teaspoon for the flour) plus a pinch for the fried chicken, if desired
1teaspoonBlack Pepperdivided (½ teaspoon for the chicken and ½ teaspoon for the flour)
1cupAll Purpose Flour
Dash Cayenne Pepperoptional
Canola Oilfor 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 garnishoptional
Lime Wedgesfor serving if desired
Hot Saucefor serving if desired
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.
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.