Chicharron de Pollo
Chicharron de Pollo
Chicharron de pollo, also known as fried chicken, is eaten all over Latin American. Unlike the traditional buttermilk marinated fried chicken of the south, this Puerto Rican style is marinated in olive oil, vinegar, garlic, and oregano. The chicken is then dredged in sazon seasoned flour. There are a couple more steps to frying this chicken then just tossing it in oil. First, the oil needs to be heated over medium high heat. The chicken is dropped in a fried for 3 minutes a side, then drained on a rack. This first step seals in the juices and creates the crust of the breading. Then the heat is dropped to medium. The chicken us returned to the oil and fried for 5 minutes a side, then drained on a rack. This allows the chicken to cook through without burning the breading. Lastly, the heat is increased to high. The chicken is fried one more time for a minute a side to make it extra crispy. The chicken will need to rest for at least 10 minutes before serving.
Ingredients
- 4-6 bone in chicken thighs
- 3 garlic cloves minced
- 2 tbsp olive oil
- 1 tbsp vinegar
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups flour
- 1 tsp sazon with annatto
- vegetable oil for frying
Instructions
- Mix together the olive oil, vinegar, garlic, oregano, salt, and pepper.
- Place the chicken in the marinade. Marinate for 8 hours.
- In a separate glass dish, mix together the flour and sazon.
- Dredge the chicken in the flour on all sides. Shake off any excess flour.
- Heat up 2” of cooking oil in a deep pan over medium high heat. Carefully place the chicken in the oil.
- Fry the chicken for 3 minutes a side. Drain grease on a rack. Reduce the heat to medium. Fry again for 5 minutes a side. Drain grease on a rack. Increase the heat to high. Fry for a minute a side.
- Let the chicken rest on a rack for 10-15 minutes before serving.
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