Puerto Rican Fried Chicken (Chicarrones de Pollo) (tastykitchen)


4 cloves garlic
1 t olive oil
1/2 t vinegar
2 t orange or lime juice
1 t oregano
1 3/4 t salt
2 whole black peppercorns

Combine all the seasoning ingredients in a mortar and pestle and mash it all together, set aside. If you don’t have a mortar and pestle you can do this in a food processor. Put into a ziploc bag large enough to hold the chicken.


3 lbs chicken drumsticks, bone in and skin on
2 c flour
1 envelope Sazon (1 oz pkg)
1/4 t black pepper
oil for frying

Put chicken in the ziploc bag. Massage the seasoning evenly into the chicken. Refrigerate for 4 hours or overnight. When ready to prepare chicken, heat enough oil to cover chicken in a large pot or Dutch oven. Heat oil to 400 F. While the oil heats combine flour, Sazon and pepper in a large ziploc bag, shake to combine ingredients. In batches, place chicken in the flour bag and shake until well coated. Shake off excess flour and place on baking grid until all chicken pieces are coated. When oil reaches 400 F, fry chicken pieces in batches for 3 min. Remove from oil and drain on a plate lined with paper towels. Once you’ve finished with all of the chicken, lower the heat of the oil to 300 F and place all of the chicken back into the pot. Cover and fry for 10 min. Remove chicken from oil and drain on a paper towel lined plate. Raise the heat again to 400 F. Fry chicken in batches until dark golden brown, without burning. Remove chicken from oil and drain on paper towel lined plate. Note: The goal with this chicken is when you fry it you get a crispness close to crispy pork rinds. It is not recommended to use boneless chicken because the bone is what makes the meat juicy and tender. Removing the bone can cause your chicken to dry out. Finally don’t skimp on the 3 time fry! It is essential to getting that perfect crisp to the skin. Note to Me: Try drumettes.


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