Chicharrón de Pollo

Updated: Mar 6


Chicken cut into chunks 3-4 lbs

2 tbs of adobo

1 Sazon with color

1/2 tsp Oregano

1/2 tsp of onion powder

1 to 2 garlic minced or garlic powder

1/2 vinegar

1/2 tsp of pepper


3/4 cup of corn starch

1 cup of flour

1 packet of Sazon with color

1 tsp of adobo

Oil for frying

Place the chicken in a container. Combine all the ingredients and pour over the chicken. Cover the chicken and marinate for one hour in the fridge or overnight.

While the oil heats up in medium high, combine the chicken breading ingredients in a separate container.

Coat each piece of chicken with the breading mixture. Fry the chicken in batches, until golden brown and crispy. This should take 10-15 minutes, depending on the size of your chicken pieces.

Drain the chicken on paper towels and serve immediately.

I served the Chicharron de Pollo

with Arañitas, and Garlic Mojito. Enjoy!

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