How to make Chicharron De Pollo

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is cost-effective.

Cut the ends off the plantains and peel them.

Cut the plantains in half and then into fries, ensuring they are symmetrical.

Mix 1/3 cup apple cider vinegar and 1/3 cup water in a bowl.

Add the chicken to the vinegar and water mixture and let it brine for about 30 minutes.

Prepare the dry ingredients by mixing turmeric, pink Himalayan salt, black pepper, adobo seasoning, and cumin in a bowl.

Mash the head of garlic and add it to the dry ingredient mixture.

Mix the dry ingredients with the brined chicken until well combined.

Squeeze the juice of 2 limes into the chicken mixture and mix well.

Cover the chicken mixture and let it marinate for 3 hours (or overnight if preferred).

Prepare the batter by mixing flour, garlic powder, adobo seasoning, and onion powder in a separate bowl.

Heat oil in a deep skillet over high heat for the chicken and medium-high heat for the plantains.

Dredge the marinated chicken in the flour mixture, shaking off excess flour.

Carefully place the chicken in the hot oil, frying in batches to avoid overcrowding.

Fry the chicken until golden brown, about 8 minutes per batch.

Remove the chicken and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens