Chicharrones De Pollo Crispy Fried Savory Chicken Chunks Recipes

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FRIED CHICKEN CHUNKS (CHICHARRONES DE POLLO) DOMINICAN

This is a Dominican version of fried chicken with added flavors. You'll fall in love with this recipe. You can serve it with Spanish white rice or you can serve it fried plantains (tostones).

Provided by Tracie

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 4h40m

Yield 5

Number Of Ingredients 13



Fried Chicken Chunks (Chicharrones De Pollo) Dominican image

Steps:

  • Combine the chicken, rum, lemon juice, garlic, Worcestershire sauce, garlic powder, adobo seasoning, onion powder, pepper, coriander, and sazon seasoning in a bowl; stir. Cover and allow to marinate in refrigerator 4 hours.
  • Heat the oil in a large pot over medium heat to about 300 degrees F (150 degrees C).
  • Spread the flour into the bottom of a shallow dish. Coat each piece of marinated chicken with flour.
  • Fry the coated chicken pieces in the hot oil in small batches until no longer pink in the center and golden brown on the outside, 5 to 10 minutes.

Nutrition Facts : Calories 653 calories, Carbohydrate 71.5 g, Cholesterol 55.4 mg, Fat 21.5 g, Fiber 3.4 g, Protein 30.1 g, SaturatedFat 3.2 g, Sodium 487.7 mg, Sugar 3.7 g

1 pound skinless, boneless chicken breast meat - cut into chunks
½ cup dark rum
½ cup lemon juice
½ cup minced garlic
¼ cup Worcestershire sauce
3 tablespoons garlic powder
1 teaspoon adobo seasoning
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon ground coriander
2 (.18 ounce) packets sazon with coriander and achiote
3 cups all-purpose flour
4 cups corn oil for frying

CHICHARRONES DE POLLO

Cuban chicken strips. Serve with rice or another side dish.

Provided by anjelita13

Categories     World Cuisine Recipes     Latin American     Caribbean     Cuban

Time 2h40m

Yield 6

Number Of Ingredients 13



Chicharrones de Pollo image

Steps:

  • Whisk lime juice, rum, onion, and garlic together in a bowl. Place chicken strips in a shallow glass baking pan and pour marinade over top. Mix up chicken so all pieces are well coated. Cover with plastic wrap and marinate in the refrigerator for 2 to 3 hours.
  • Beat egg and water together in a shallow bowl. Mix flour, 2 teaspoons salt, and 2 teaspoons pepper together in a second shallow bowl.
  • Heat oil in a large skillet over medium-high heat.
  • While the oil is heating, remove chicken from the marinade and shake off excess. Discard the remaining marinade. Dip chicken in the egg wash, then dredge in the seasoned flour mixture until well coated.
  • Fry chicken in small batches (don't overcrowd the skillet) in the hot oil until all sides are golden brown and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 361.6 calories, Carbohydrate 23 g, Cholesterol 100 mg, Fat 12 g, Fiber 1.3 g, Protein 29.2 g, SaturatedFat 2.2 g, Sodium 849.9 mg, Sugar 1.6 g

1 cup fresh lime juice
½ cup light rum
1 medium onion, chopped
6 cloves garlic, mashed
1 ½ pounds boneless, skinless chicken breast, cut into strips
1 large egg
2 teaspoons water
¼ teaspoon ground cumin, or more to taste
¼ teaspoon crushed oregano, or more to taste
1 cup all-purpose flour
2 teaspoons salt, or more to taste
2 teaspoons ground black pepper, or more to taste
2 cups vegetable oil for frying

CUBAN CHICHARRONES DE POLLO

These flavorful marinated and fried chicken bites can be served as an appetizer or main dish. This dish will require advance preparation to allow time to marinate.

Provided by PanNan

Categories     Cuban

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15



Cuban Chicharrones De Pollo image

Steps:

  • Cut up the chicken thighs into bite size pieces. Place in a bowl, plastic container with a lid or a large zip bag.
  • To make the marinade, add the garlic, onion, lime juice and zest, and rum together in a blender or food processor and pulse until mixture is smooth. Pour the marinade over the chicken and toss the chicken pieces, making sure they're all covered in the marinade. Cover and/or seal tight and refrigerate for at least 2 hours to 8 hours.
  • In a shallow plate whisk together the flour and seasonings.
  • Heat the vegetable oil in a Dutch oven or a deep frying pan.
  • While the oil is heating up, dredge the chicken pieces through the flour mixture.
  • Fry a few pieces of chicken at a time, so that they don't stick together. They should take about 5 minutes before they're cooked through. You might want to cut into a piece to make sure it's no longer pink inside. Continue frying in batches until done.
  • Garnish with fresh parsley and serve with lime wedges.

Nutrition Facts : Calories 211.1, Fat 3.4, SaturatedFat 0.8, Cholesterol 63, Sodium 456.4, Carbohydrate 22.1, Fiber 1.8, Sugar 1.5, Protein 17.8

1 lb boneless skinless chicken thighs
vegetable oil (enough to coat Dutch oven or deep skillet by one inch for frying)
1 lime, cut into wedges, for serving
1 tablespoon fresh parsley, chopped for garnish
4 garlic cloves, minced
1 onion, roughly chopped
1/2 cup lime juice, from about 4 limes
1/4 cup lime zest, from the 4 limes
1/4 cup light rum
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon cumin
1 tablespoon dried oregano
1 teaspoon sweet paprika

CHICHARRONES DE POLLO--PUERTO RICAN FRIED CHICKEN

This is my mom's recipe, and still my favorite. It's just as good at room temp as it is hot (well, almost).

Provided by Dozerzzzz

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11



Chicharrones De Pollo--Puerto Rican Fried Chicken image

Steps:

  • Cut the chicken into chunks. You should get 10-16 pieces.
  • Combine the soy sauce, lemon juice, rum, garlic, ginger, and bay leaf in a bowl or zipper bag, add the chicken pieces, and let marinate at least 4 hours in the refridgerator (overnight is best).
  • Combine the flour, salt, and pepper, and put on a plate or waxed paper for dredging.
  • In an electric fryer, or on the stove, heat the vegetable oil to 375 degrees.
  • Once the oil has reached the correct temperature, dredge the chicken 4-5 pieces at a time, and fry until crisp and golden brown. The time will depend on the size of the chicken.
  • As you complete each batch, remove the cooked pieces to a rack to drain, and dredge and fry the next batch.
  • Serve with rice and beans. A salad is good here, too.

Nutrition Facts : Calories 525.2, Fat 18, SaturatedFat 5.1, Cholesterol 86.2, Sodium 2832, Carbohydrate 50.6, Fiber 2.1, Sugar 0.9, Protein 29.9

1 frying chicken
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup rum
2 garlic cloves, chopped
1 piece nickle-sized ginger, chopped
1 bay leaf
2 cups flour
1 tablespoon salt
1 teaspoon pepper
vegetable oil (for deep frying)

CHICHARRONES DE POLLO

Make and share this Chicharrones De Pollo recipe from Food.com.

Provided by KlynnPadilla

Categories     Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8



Chicharrones De Pollo image

Steps:

  • Stir together rum, lime juice, soy sauce, and sugar in a shallow bowl until sugar has dissolved. Add chicken and stir to coat. Marinate at room temperature for 25 minutes.
  • Heat 1 inch oil in a large deep skillet over med-high until it shimmers. Meanwhile, whisk together flour, paprika, and 1/2 teaspoons salt in a shallow bowl.
  • Drain chicken and pat dry. Dredge in flour, shaking off excess, then transfer to a plate.
  • Fry chicken in 3 batches, turning occasionally, until deep golden brown and cooked through, 6-7 minute per batch. Transfer to paper towels to drain.

1/4 cup dark rum
1/4 cup fresh lime juice
1/4 cup soy sauce
1 tablespoon sugar
1 1/2 lbs boneless skinless chicken thighs, cut into 1 1/2 inch pieces
2 cups oil
1/2 cup flour
1/2 teaspoon paprika

CHICHARRONES DE POLLO (CRISPY FRIED SAVORY CHICKEN CHUNKS)

Although this recipe says chicharron it taste more like southern fried chicken. But it is out of this world

Provided by Michelle Figueroa

Categories     Chicken Thigh & Leg

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15



Chicharrones De Pollo (Crispy Fried Savory Chicken Chunks) image

Steps:

  • Cut chicken into chunks, if you purchase from a butcher have them cut it into chunks to save time and effort. You should get 10-16 pieces.
  • Combine soy sauce, lemon juice, rum, minced garlic, ginger, and bay leaf in bowl or zipper bag, add chicken pieces, and let marinate at least 4 hours in refrigerator (overnight is best).
  • Combine flour, oregano, sazon, garlic powder, cumin, salt, and pepper, and put on a plate or waxed paper for dredging.
  • In an electric fryer, or on the stove in a deep skillet or pot, heat vegetable oil (to 375 degrees if you have a thermometer).
  • Right before frying, dredge chicken 4-5 pieces at a time, and fry until crisp and golden brown. The time will depend on the size of the chicken.
  • As you complete each batch, remove cooked pieces to a rack or paper towel lined plate to drain. Dredge and fry next batch.

1 frying chicken
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup rum
3 garlic cloves, minced
1/4 teaspoon powdered ginger
1 bay leaf
1 teaspoon oregano
1 teaspoon ground cumin
2 sazon goya
1/2 tablespoon garlic powder
2 cups flour
1 tablespoon salt
1 teaspoon pepper
vegetable oil (for deep frying)

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