Chicharrones de Pollo

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For these Puerto Rican chicharrones de pollo, boneless chicken thigh chunks marinate with citrus juices, garlic, adobo seasoning, and Sazon seasoning, then are breaded and deep fried for amazing spicy, crunchy, moist chicken bites.

By
Roscoe Hall
Roscoe Hall
Roscoe Hall
Roscoe Hall is not only a hilarious and unique chef, but also an accomplished artist who works in a variety of media. He is more widely recognized for competing on season 18 of Top Chef.
Allrecipes' editorial guidelines
Updated on September 11, 2024
1
overhead view of breaded, fried, seasoned chicharrones de pollo on white plate with lime wedges
Prep Time:
20 mins
Cook Time:
5 mins
Marinate Time:
4 hrs
Total Time:
4 hrs 25 mins
Servings:
4
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Ingredients

Original recipe (1X) yields 4 servings

  • 1 pound skinless, boneless chicken thighs, cut into chunks

  • 1 lemon, zested and juiced

  • 1 orange, zested and juiced

  • 1 lime, zested and juiced

  • 1/2 cup minced garlic

  • 2 tablespoons adobo seasoning

  • 1 teaspoon onion powder

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon ground coriander

  • 2 (.81 ounce) packets Sazon seasoning with coriander and achiote

  • 1 quart oil for frying

  • 3 cups all-purpose flour

  • 1 cup cornstarch

  • 1 pinch salt

  • 1 pinch freshly ground black pepper

Directions

  1. Combine chicken, lemon juice and zest, orange juice and zest, lime juice and zest, minced garlic, adobo seasoning, onion powder, black pepper, coriander, and Sazon seasoning in a large bowl; stir. Cover and marinate in the refrigerator for 4 hours.

  2. Heat oil in a large pot over medium heat to about 300 degrees F (150 degrees C). Place flour, cornstarch, pinch salt, and pinch pepper in a large bowl. Remove chicken from marinade and add to flour in the bowl. Toss chicken pieces with flour until evenly coated.

  3. Fry coated chicken pieces in hot oil in small batches until golden brown and crunchy, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

    From the Editor

    Nutrition data for this recipe includes the full amount of flour. The actual amount of flour consumed will vary.
    We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

overhead view of breaded, fried, seasoned chicharrones de pollo on white plate with lime wedges

Dotdash Meredith Food Studios

Nutrition Facts (per serving)

1183 Calories
40g Fat
175g Carbs
44g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 1183
% Daily Value *
Total Fat 40g 51%
Saturated Fat 5g 25%
Cholesterol 138mg 46%
Sodium 329mg 14%
Total Carbohydrate 175g 64%
Dietary Fiber 17g 62%
Total Sugars 38g
Protein 44g 88%
Vitamin C 306mg 340%
Calcium 255mg 20%
Iron 8mg 45%
Potassium 1436mg 31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.