Chicharrones de Pollo (Fried Chicken Chunks)


2 pounds boneless, skinless, chicken breast or thighs, cut in 1 inch strips

1 onion (chopped)

5 cloves of garlic (crushed)

½ cup lime juice

½ cup rum

1 tbsp parsley flakes

1 cup flour

1½  tsp salt (for flour mixture)

1 tsp sweet paprika (for flour mixture)

½ tsp Ground Bay leaf

2 beaten eggs

½ tsp salt (for beaten eggs)

Vegetable oil (for frying)


Prepare marinade by mixing rum, lime juice, onion, garlic and parsley flakes. Pour all chicken strips into the marinade, cover and let it stand for1- 2 hrs, in refrigerator. Later, let it sit at room temperature for about ½ hr. before frying.

In a bowl, prepare flour by mixing it with ground bay leaf, paprika, and salt. Beat eggs and add ½ tsp of salt. Remove chicken strips from the marinade, drip any excess and place chicken into the beaten eggs both sides and only once. Coat strips into the flour mixture, both sides. Place strip on a separate dish or working surface sprinkled with flour and repeat process with all strips.

In a large skillet, heat vegetable oil to cover the chicken strips at about half their thickness. Once the oil is hot, reduce to medium-high and place strips in small groups at a time, turning them until both sides are golden brown and cooked (about 2-3 mins each side). To avoid strips turning brown quickly and burning, check them out regularly and reduce heat if necessary. Place all strips on paper towel to remove excess oil.

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