Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Asopao & Congee Recipes

    Chicharrón de Pollo [Recipe + Video] Crispy Fried Chicken Bi

    Dinner
    Dominican
    ​

    6 servings

    portions

    5 minutes

    temps actif

    20 minutes

    temps total
    Commencer à Cuisiner

    Ingrédients

    2 pound chicken thighs ([0.91 kg])

    ½ cup all-purpose flour

    3 teaspoon salt

    1 teaspoon pepper (freshly-cracked, or ground)

    1 teaspoon oregano (dry, ground)

    1 teaspoon garlic powder

    2 cups oil for frying (vegetable oil)

    2 limes cut into wedges

    Instructions

    1. Ready chicken

    Ready chicken

    Remove meat from bones. Cut chicken into small pieces that you could eat in one or two bites. Leave the skin on the chicken. You can use the leftover bones and parts to make broth. Set chicken pieces aside.

    2. Coat chicken

    Coat chicken

    Combine flour, salt, pepper, oregano, and garlic powder. Mix well. Coat the each pieces of chicken with this mixture. Shake excess off.

    3. Fried chicharrones de pollo

    Fry

    Heat oil in a deep pan over medium heat (350 ºF [175 ºC). Deep fry the chicken until it turns golden brown (3-4 minutes on each side) --careful with hot oil splatters! Fry them three by three to avoid lowering the oil temperature too much.Place on a paper towel to drain excess oil.

    4. Chicharrones de pollo in air fryer

    If you want to make them in the air fryer, instead of frying in oil, cook at 350 ºF [175 ºC] for 20 minutes, or until golden brown. They will be paler and a bit drier than fried, but still crispy and very tasty. The first time around they stuck to the bottom a bit, which was mostly solved by coating the bottom with a bit of sprayed oil.

    5. Serve

    Serve

    Garnish with lime wedges and serve with tostones.

    Nutrition

    Taille de Portion

    -

    Calories

    293 kcal

    Lipides Totaux

    14 g

    Lipides Saturés

    2 g

    Lipides Insaturés

    -

    Acides Gras Trans

    -

    Cholestérol

    144 mg

    Sodium

    1298 mg

    Glucides Totaux

    11 g

    Fibres Diététiques

    1 g

    Sucres Totaux

    1 g

    Protéines

    30 g

    6 servings

    portions

    5 minutes

    temps actif

    20 minutes

    temps total
    Commencer à Cuisiner

    Prêt à commencer à cuisiner ?

    Collectez, personnalisez et partagez des recettes avec Umami. Disponible pour iOS et Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Conditions • Confidentialité • FAQ

    • Make primary photo
    • Delete photo

    Ingrédients

    2 pound chicken thighs ([0.91 kg])

    ½ cup all-purpose flour

    3 teaspoon salt

    1 teaspoon pepper (freshly-cracked, or ground)

    1 teaspoon oregano (dry, ground)

    1 teaspoon garlic powder

    2 cups oil for frying (vegetable oil)

    2 limes cut into wedges

    Instructions

    1

    1. Ready chicken

    2

    Ready chicken

    3

    Remove meat from bones. Cut chicken into small pieces that you could eat in one or two bites. Leave the skin on the chicken. You can use the leftover bones and parts to make broth. Set chicken pieces aside.

    4

    2. Coat chicken

    5

    Coat chicken

    6

    Combine flour, salt, pepper, oregano, and garlic powder. Mix well. Coat the each pieces of chicken with this mixture. Shake excess off.

    7

    3. Fried chicharrones de pollo

    8

    Fry

    9

    Heat oil in a deep pan over medium heat (350 ºF [175 ºC). Deep fry the chicken until it turns golden brown (3-4 minutes on each side) --careful with hot oil splatters! Fry them three by three to avoid lowering the oil temperature too much.Place on a paper towel to drain excess oil.

    10

    4. Chicharrones de pollo in air fryer

    11

    If you want to make them in the air fryer, instead of frying in oil, cook at 350 ºF [175 ºC] for 20 minutes, or until golden brown. They will be paler and a bit drier than fried, but still crispy and very tasty. The first time around they stuck to the bottom a bit, which was mostly solved by coating the bottom with a bit of sprayed oil.

    12

    5. Serve

    13

    Serve

    14

    Garnish with lime wedges and serve with tostones.