Chicharron De Pollo Fried Chicken
A global fried chicken showdown. Joshua Weissman finds out who does it best.
Joshua Weissman•
Aug 20, 2025
Ingredients (11)
Marinade
Dredge
Directions
In a small mixing bowl, whisk together salt (2 Tbsp), sazon (1 tsp), oregano (½ tsp), bitter orange juice (½ cup), lime juice (1 lime), olive oil (2 Tbsp), and garlic (3 cloves). Add chicken (4) and mix until fully combined. Cover and refrigerate for at least 1 hour or overnight.
Into a large mixing bowl add flour (2 cups) and season to taste with salt. Add marinated chicken (4) and toss until fully coated. Shake off excess dredge from chicken before frying.
Fill a 6 quarts Dutch oven or heavy bottomed pot with vegetable oil (3 quarts) and heat to 350°F. Once the oil is hot, add the chicken (4), working in batches, and fry, stirring occasionally, for 4-5 minutes or until golden brown. Using a spider, transfer cooked chicken to a wire rack lined baking tray to drain off excess oil and season with salt to taste. Serve and enjoy.
-p-1080.jpg?width=3840)
