Chicharron de Pollo (Cuban Fried Chicken Chunks) is made with seasoned chicken thighs chunks, marinated in a citrusy-garlicky rum marinade, coated in flour, then fried to crispy perfection. Made in 30 minutes and served with sauteed onions, arroz con frijoles, and lime wedges!
1lbboneless, skinless chicken thighscut into 1/2-inch chunks
1cupall-purpose flour
1teaspoonground cumin
1teaspoonoregano
1teaspoonannatto powder
1teaspoonsalt
1/2teaspoonblack pepper
Vegetable oil for frying
Lime wedges for serving
Finely chopped parsley for garnish
Instructions
In a large bowl, whisk together garlic, onions, lime juice, olive oil, and rum. Place the chicken chunks in the bowl and toss to coat with the marinade. Cover the bowl with plastic wrap and marinate in the fridge for 1-3 hours. The longer, the better but no more than 3 hours.
In a shallow dish, add flour, cumin, oregano, annatto, salt, and pepper. Set aside.
Remove the chicken chunks from the marinade in batches, shake off the excess, and coat in the flour mixture very well. Transfer to a plate. Discard the marinade.
Once all the chicken chunks have been coated in the flour once, coat them in the flour mixture again then transfer them back to the plate. These two coats of flour will help the chicken become extra crispy!
In a Dutch oven or large pot, add enough vegetable oil to cover the chicken. Heat oil to 400ºF. Line a plate with paper towels. Set aside.
Fry the chicken pieces in small batches for 4-5 minutes each until they’re cooked through and golden brown. The chicken is cooked through when its internal temperature is 165ºF. Drain fried chicken chunks on paper towel lined plates.
Serve with sauteed onions, white rice, black beans, and lime wedges. Enjoy!