Chicharrones de Pollo (chicken cracklings)

Chicken Cracklings (Chicharrones de Pollo)


  • 1 3-1/2 pound chicken, cut in small pieces
  • salt, black pepper, and dried oregano to taste
  • 3 garlic cloves, peeled and chopped
  • 1/2 cup golden rum
  • juice of 3 lemons
  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1/4 cup oil (I prefer canola)

Sprinkle the chicken with salt, pepper, oregano, and garlic. Marinate in the rum and lemon juice for 30 minutes. Drain. In a plastic bag, combine the flour with the salt and pepper and dredge the chicken pieces, shaking off the excess. Heat the oil in a large skillet until hot but not smoking and fry the chicken pieces, a few at a time, until all sides are golden brown. Serve at once.

NOTE: You can use brandy instead of rum.






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