Chicharrones de Pollo

Ingredients

Chicken thighs

1.5 pounds, cut into bite-sized pieces

Vegetable oil

for frying

All-purpose flour

1 cup, for dredging

Black pepper

1 teaspoon

Salt

1 teaspoon

Cumin

1 teaspoon

Paprika

1 teaspoon

Garlic powder

1 teaspoon

Lime juice

2 tablespoons, freshly squeezed

Lime wedges

for serving

Dipping sauce

optional, such as hot sauce or garlic aioli

Instructions

1. In a large bowl, whisk together the lime juice, garlic powder, paprika, cumin, salt, and black pepper to create the marinade.
2. Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and let marinate in the refrigerator for at least 15 minutes, or up to 2 hours for deeper flavor.
3. Heat vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C).
4. While the oil is heating, place the all-purpose flour in a shallow dish.
5. Remove the chicken from the marinade, allowing excess marinade to drip off. Dredge each piece in the flour, shaking off any excess.
6. Carefully place the coated chicken pieces in the hot oil, being cautious not to overcrowd the pan. Fry for about 5-7 minutes per side or until they are golden brown and crispy.
7. Once cooked, transfer the fried chicken to a paper towel-lined plate to drain off excess oil.
8. Serve the Chicharrones de Pollo hot with lime wedges and your choice of dipping sauce. Enjoy!