Chicharron de Pollo

Name: Chicharron de Pollo
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 2 lbs bone-in chicken thighs, chopped; 1/4 cup lime juice; 4 garlic cloves, minced; 1 tsp dried oregano; 1/2 tsp ground cumin; 1.5 tsp kosher salt; 1/2 cup cornstarch; 2 cups vegetable oil

Crispy marinated chicken bites seasoned with garlic, lime juice, and warm spices, fried to a golden crunch.

35 minMediumServes 4480 cal/serving

CubanDinnerStovetopStandardHigh ProteinLow CarbGluten-FreeDairy-FreeNut-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarPork-FreeAlcohol-FreeNightshade-Free

Ingredients

2 lbs bone-in chicken thighs, chopped
1/4 cup lime juice
4 garlic cloves, minced
1 tsp dried oregano
1/2 tsp ground cumin
1.5 tsp kosher salt
1/2 cup cornstarch
2 cups vegetable oil

Instructions

1

Mix 1/4 cup lime juice, 4 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp ground cumin, and 1.5 tsp kosher salt in a large bowl.
2

Add 2 lbs chopped bone-in chicken thighs, cover, and marinate for 30 minutes in the refrigerator.
3

Drain chicken from marinade and toss with 1/2 cup cornstarch until coated.
4

Heat 2 cups vegetable oil in a heavy skillet to 350 degrees F.
5

Fry bone-in chicken thighs in batches for 8 to 10 minutes until golden brown and the internal temperature reaches 165 degrees F.
6

Transfer to a paper towel lined plate to drain before serving.

Questions

How long does Chicharron de Pollo keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Chicharron de Pollo?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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