It is, in fact, quite true that I love to add alcohol to my food. Whether it’s wine, rum, tequila or whatever alcohol I have lying around, I will use it in my food because it brings lots of great flavor to my dishes. So it may come as no surprise to you when I tell you that there is lots of rum in this recipe! This chicken is is one of the best fried chicken I’ve ever had. The chicken is marinated in a garlic, lime and rum marinade for a couple hours. The rum is a great tenderizer for the chicken and this marinade gives the chicken a lot of lime and delicious garlic flavor. The chicharrones is then dredged through a very well seasoned flour mixture with lots herbs and spices, after which it’s fried to a crisp perfection. Squeeze a wedge of lime on your chicken piece before you pop it in your mouth, serve it along with some Mexican rice, serve it on tacos, or even dip it in your favorite dipping sauce.
Ingredient Notes
Chicken – Boneless and skinless chicken thighs or chicken breasts. I prefer chicken thighs because they are juicier and have more flavor. Oil – Vegetable oil for frying, choose something with a high smoking point like canola or peanut.
Marinade
Garlic – Use as much or little as you like, however I prefer lots of garlic in this marinade. Oregano – Dried oregano, use the best you have. Lime – Fresh juice and zest are a must. Rum – Some light rum for lots of flavor and to tenderize the chicken.
Flour mixture
Spices and Herbs – Sweet paprika, dried oregano, garlic powder, onion powder, cumin and salt. Flour – All purpose flour to coat our chicken in.
How To Make Chicharrones De Pollo
Tips
Storing Leftovers
You can store chicharron fully cooked in an airtight container in the fridge for 3 – 4 days. Feel free to crisp them up by baking them in the oven for a few minutes when ready to feast.
More Delicious Recipes To Try
Arroz Con PolloButtermilk Fried ChickenOven Baked Chicken ThighsBermuda Rum CakeHoney Garlic Chicken
