Chicharrón De Pollo | Latin American Fried Chicken
Become a fried chicken legend with Joshua Weissman's recipes.
Joshua Weissman•
Aug 20, 2025
Ingredients (12)
Marinade
Dredge
Directions
Cut chicken (4) into 0.5 inch cubes. Combine with garlic (3 cloves), olive oil (2 Tbsp), lime juice (1 lime), orange juice (1 orange), oregano (½ tsp), Sazón (1 tsp), kosher salt (1 ⅓ Tbsp), and black pepper and let marinate for at least 1 hour, ideally overnight.
Preheat vegetable oil (2 quarts) in a heavy bottomed pot to 350°F.
Remove chicken (4) from marinade and add to a medium mixing bowl with all-purpose flour (2 cups). Toss to evenly coat the chicken pieces. Shake excess flour off of chicken before frying.
Working in batches, fry chicken (4) pieces for 4-5 minutes or until golden brown and crispy.
Using a wire strainer, transfer chicken (4) to a bowl while draining excess oil. Season with kosher salt. Toss to evenly season.
