Authentic Cuban Chicharrones de Pollo
Serves 1
Directions
- 1Cut the boneless chicken thighs into 2-inch chunks.
- 2Squeeze the juice of one lime over the chicken.
- 3Squeeze the juice of one orange over the chicken.
- 4Grate 4 garlic cloves into the chicken.
- 5Add 1 teaspoon of oregano to the chicken.
- 6Add 1 teaspoon of cumin to the chicken.
- 7Add 1 teaspoon of paprika to the chicken.
- 8Add 1 teaspoon of Badia orange and lime pepper to the chicken.
- 9Mix the chicken with all the marinade ingredients thoroughly.
- 10In a blender, combine 1/2 cup of mayonnaise, 1/4 cup of sour cream, juice from half a lime, a dash of orange juice, a large garlic clove, 1/2 teaspoon of oregano, and 1 tablespoon of chopped cilantro for the Mojo Ranch sauce.
- 11Blend until smooth to create the Mojo Ranch sauce.
- 12Prepare the dredge by combining 1/3 cup of flour, 1/3 cup of corn starch, 1 teaspoon of oregano, 1 teaspoon of paprika, 1 teaspoon of cumin, and 1 teaspoon of Badia orange and lime pepper in a shallow dish.
- 13Mix the dredge ingredients well.
- 14Coat each piece of marinated chicken thoroughly in the dredge mixture.
- 15Deep fry or air fry the coated chicken until golden brown and crispy.
- 16Once fried, remove the chicken and sprinkle more Badia orange and lime pepper seasoning over the hot chicharrones de pollo for extra flavor.
- 17Serve the Cuban fried chicken with the Mojo Ranch sauce and lime wedges.
Ingredients
- 1 lb boneless chicken thighs
- 4 garlic cloves
- 1 lime
- 1 orange
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp Badia orange & lime pepper
- 0.33 cup flour
- 0.33 cup corn starch
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp Badia orange & lime pepper
- 0.5 cup mayo
- 0.25 cup sour cream
- 1 garlic clove
- 0.5 lime
- 1 dash orange juice
- 0.5 tsp oregano
- 1 tbsp cilantro
Equipment
cutting boardknifebowlgraterblenderfrying panplate