Chicharrones de Pollo

Method15 steps · about 1 hr 30 min

1. 1

   Step 1: Gather a deep frying skillet, baking trays, a wire cooling rack, parchment for the uncooked coating tray, plastic wrap and a food thermometer. Have the oven available at 350°F (177°C) if the coating browns before the chicken centres are cooked.

2. 2

   Step 2: Use bone-in, skin-on chicken thighs or drumsticks cut into two or three chunks per piece (3 pounds); ask a butcher to cut them if needed. Trim large excess fat and loose skin and remove any loose bone fragments.

   Uses 3 pounds Chicken Pieces (bone in, skin on and cut into 2 or 3 pieces)

3. 3

   Step 3: Arrange the chicken pieces on a pan, sprinkle with 2 teaspoons salt, garlic powder (1 teaspoon) 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.

   Chill Chicken · 30 minUses Trimmed bone-in chicken chunks · Two teaspoons of three-teaspoon salt total for chicken · 1 teaspoon Garlic Powder · Half a teaspoon black pepper for the chicken

4. 4

   Step 4: Add the flour, 1 teaspoon salt, ½ teaspoon black pepper, paprika (1 teaspoon) and cayenne pepper (if using) to a large baking sheet or large casserole dish. Stir well with a fork.

   Uses 1 cup All Purpose Flour · Remaining teaspoon salt for the flour · Remaining half teaspoon pepper for the flour · 1 teaspoon Paprika · Cayenne pepper, a dash if desired; amount unspecified

5. 5

   Step 5: Add the milk (½ cup) to a medium bowl.

   Uses ½ cup Milk

6. 6

   Step 6: Line a tray with parchment to hold the uncooked coated chicken. Keep the separate cooked-chicken tray and wire rack clean.

7. 7

   Step 7: Working with one piece at a time, lightly coat the chicken with the flour, shake off any excess.

   Uses Refrigerated seasoned chicken chunks · Prepared seasoned flour bath, use for each piece

8. 8

   Step 8: Dip the chicken into the milk bowl; make sure the entire piece is evenly moist.

   Uses Chicken after its first light flour dredge · Prepared half-cup milk bath, use for each piece

9. 9

   Step 9: Place the chicken back into the flour making sure it’s completely coated, shake off any excess.

   Uses Milk-dipped chicken piece · Prepared seasoned flour bath for the second coating

10. 10

    Step 10: Place each double-coated piece on the parchment-lined uncooked-chicken tray and repeat the same flour–milk–flour coating for all pieces. Discard leftover flour and milk after coating.

    Uses Double-coated uncooked chicken pieces

11. 11

    Step 11: Add enough canola oil to a deep skillet for about one-inch (2.5 cm) frying depth, choosing a pan deep enough that the oil occupies no more than one-third of its depth. Leave room for the chicken and bubbling.

    Uses Canola Oil

12. 12

    Step 12: Heat the oil over medium-high heat until hot but not smoking. Test with a small coated piece; oil should bubble around it promptly. Fry only a third to half the prepared pieces at a time, according to pan size, without crowding.

    Uses Canola-oil frying pan · Prepared coated chicken, fry only one batch at a time

13. 13

    Step 13: Fry each batch about seven to ten minutes, turning occasionally, until the coating is evenly golden. Cooking time varies with chunk size; check the centres in the next step before serving.

    Fry Chicken · 10 minUses Batch of coated chicken in hot frying oil

14. 14

    Step 14: Drain the fried pieces on a clean wire rack over a cooked-chicken tray. Check the thickest pieces reach at least 165°F (74°C) with a food thermometer away from bone, and check several pieces. If the coating is browned but centres are cooler, finish on the oven-safe rack/tray in the preheated 350°F (177°C) oven, checking at fifteen-minute intervals until cooked through. Add the optional finishing pinch salt if desired.

    Optional oven-finishing interval only if centres are below 165°F · 15 minUses Golden fried chicken batch · 1 pinch salt to sprinkle on finished chicken, optional

15. 15

    Step 15: Repeat the frying and doneness checks for the remaining prepared chicken. Turn off the burner while pausing between batches and adjust the heat when resuming so the oil does not overheat. Serve the cooked pieces with optional parsley, lime wedges and hot sauce.

    Uses Remaining coated chicken batch · Cooked drained first chicken batch · Parsley for garnish (optional) · Lime wedges for serving, optional; quantity unspecified · Hot Sauce (for serving if desired)