From plain fried chicken to Chicharrones de Pollo with a few tweaks
Even your regular fried chicken can become an outstanding star of your lunch or dinner with just a few tweaks.
In a recent post by the Tastemade channel shared how this could be achieved.
By marinating the chicken in adobo seasoning, vinegar and lime, and later tossing the chicken in the flour, the average fried chicken becomes chicharrones de pollo. See, even the new name has a new flair to it.
Here’s how to go about it:
• 2 lbs skinless boneless chicken thighs
• 2 tsp onion powder
• 2 tsp garlic powder
• 2 tsp dried oregano
• ¼ cup vinegar
• 1 tbsp lime juice
• all-purpose flour
• oil for frying
• tostones for serving
• salt and pepper, to taste
• Cut chicken into bite-sized pieces.
• Place in a bowl, along with seasonings, vinegar, and lime juice.
• Let marinate for at least 30 minutes.
• Heat oil to 350F.
• In a platter, combine flour and salt and pepper to taste.
• Thoroughly coat chicken pieces in the seasoned flour, shake the excess, and fry until cooked and golden brown.
The dish can be served two ways – with rice or tostones which means it can be a main dish or finger food. The choice is yours. (ANGEL ONG)
#Chicharrones de #pollo isn’t your average fried #chicken. This crazy good chicken is marinated in #adobo seasoning, vinegar, and #lime, and then simply toassed in flour and fried to perfection. @jeneatslife RECIPE BELOW: 2 lbs skinless boneless chicken thighs 2 tsp onion powder 2 tsp garlic powder 2 tsp dried oregano ¼ cup vinegar 1 tbsp lime juice all-purpose flour oil for frying tostones for serving salt and pepper, to taste LET’S GET COOKING… Cut chicken into bite-sized pieces. Place in a bowl, along with seasonings, vinegar, and lime juice. Let marinate for at least 30 minutes. Heat oil to 350F. In a platter, combine flour and salt and pepper to taste. Thoroughly coat chicken pieces in the seasoned flour, shake the excess, and fry until cooked and golden brown. Serve with rice or tostones on the side.