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Crispy Chicken Chicharrones

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
160 min
SERVINGS
6 servings
Dinner Mexican
Crispy Chicken Chicharrones
Ingredients
  • 1 cup fresh lime juice
  • 1/2 cup light rum
  • 1 medium onion, chopped
  • 6 cloves garlic, mashed
  • 1 1/2 pounds boneless, skinless chicken breast, cut into strips
  • 1 large egg
  • 2 teaspoons water
  • 1/4 teaspoon ground cumin, or more to taste
  • 1/4 teaspoon crushed oregano, or more to taste
  • 1 cup all-purpose flour
  • 2 teaspoons salt, or more to taste
  • 2 teaspoons ground black pepper, or more to taste
  • 2 cups vegetable oil for frying
Instructions
1
Combine lime juice, rum, onion, and garlic in a bowl to create the marinade. Place chicken strips in a shallow glass baking pan and pour the prepared marinade over the top of the chicken. Ensure that each piece of chicken is evenly coated with the marinade by mixing it thoroughly. Cover the bowl with plastic wrap and refrigerate for 2 to 3 hours.
2
In a separate shallow bowl, whisk together egg and water. In another shallow bowl, mix flour, 2 teaspoons of salt, and 2 teaspoons of pepper to create the coating mixture.
3
Heat oil in a large skillet over medium-high heat. During this time, remove the chicken from the marinade and gently shake off any excess. Discard the remaining marinade and proceed with the next step.
4
Dip each piece of chicken in the egg wash, then coat it evenly with the seasoned flour mixture.
5
Fry the chicken in small batches (avoid overcrowding the skillet) in the hot oil until all sides are golden brown and the juices run clear, 8 to 10 minutes per side. Use an instant-read thermometer inserted into the center of the chicken to check if it has reached a safe internal temperature of at least 165 degrees F (74 degrees C).