Chicharrón de Pollo (Crispy Double-Fried Chicken)

Ingredients

• 4 cloves Garlic (peeled)
• 1 pinch Kosher Salt (for crushing garlic)
• 1 orange Orange (freshly squeezed juice)
• 2 limes Lime (freshly squeezed juice)
• 2 tbsp White Vinegar (distilled)
• 1 tsp Dried Oregano
• 1 tsp Dried Thyme
• 1 tsp Ground Coriander
• 2 pinches Kosher Salt (heavy pinches for seasoning)
• 1 pinch Cracked Black Pepper
• 2 lb Chicken Thighs (bone-in, skin-on, excess skin trimmed)
• 1 cup All-Purpose Flour
• 0.5 cup Cornstarch
• 1 tsp Adobo Seasoning
• 1 packet Sazón Packet (optional, Latin seasoning blend)
• 0.5 tsp Dried Oregano (for coating mixture)
• 3 cup Canola Oil (for deep frying)

Instructions

1. Prepare the Marinade

   In a mortar and pestle, combine the garlic cloves, a pinch of kosher salt, orange juice, lime juice, white vinegar, dried oregano, dried thyme, ground coriander, a few heavy pinches of kosher salt, and cracked black pepper. Pound until the garlic is crushed and the mixture is well blended.

   Time: PT5M

2. Trim and Cut the Chicken

   Trim any excess skin from the bone‑in, skin‑on chicken thighs. Using a sharp knife and a meat mallet, cut each thigh into bite‑size pieces, ensuring clean cuts without splintering the bone.

   Time: PT10M

3. Marinate the Chicken

   Place the chicken pieces in a large Ziploc bag, pour in the prepared marinade, squeeze out excess air, seal, and massage the bag so every piece is coated. Refrigerate for at least 4 hours or overnight.

   Time: PT4H

4. Prepare the Coating Mix

   In a separate bowl, whisk together 1 cup all‑purpose flour, ½ cup cornstarch, 1 tsp adobo seasoning, the Sazón packet (or substitute with salt and paprika), and ½ tsp dried oregano.

   Time: PT5M

5. Coat the Chicken

   Transfer the marinated chicken (drain excess liquid) into a fresh Ziploc bag, add the seasoned flour mixture, seal, and shake until each piece is evenly coated. Shake off any excess flour before frying.

   Time: PT2M

6. Heat Oil to First Fry Temperature

   Add 3 cups of canola oil to the large frying pan and heat over medium‑high until the oil reaches 325°F.

   Time: PT5M

   Temperature: 325°F

7. First Fry

   Carefully add the coated chicken pieces to the oil. Fry for 3 minutes on the first side, then flip and fry another 3 minutes on the second side.

   Time: PT6M

   Temperature: 325°F

8. Drain and Rest

   Remove the partially cooked chicken with a slotted spoon onto a paper‑towel‑lined plate to drain excess oil.

   Time: PT2M

9. Raise Oil Temperature

   Increase the heat and bring the oil up to 375°F for the second fry.

   Time: PT2M

   Temperature: 375°F

10. Second Fry to Finish

    Return the chicken pieces to the hot oil and fry until the internal temperature reaches 165°F and the exterior is deep golden‑brown and ultra‑crispy, about 5‑6 minutes per side.

    Time: PT10M

    Temperature: 375°F

11. Final Drain and Serve

    Transfer the finished chicken to a fresh paper‑towel‑lined plate. Let rest 2 minutes, then serve hot with lime wedges or a simple side of rice and beans.

    Time: PT2M

Nutrition Facts

Calories

420

Protein

25g

Carbohydrates

30g

Fat

20g

Fiber

1g

Ingredient Substitutions

• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Kosher Salt: Table salt (smaller pinch)
• Instead of Orange: Store-bought orange juice (1/4 cup)
• Instead of Lime: Lime juice from bottle (2 tbsp)
• Instead of White Vinegar: Apple cider vinegar (2 tbsp)
• Instead of Dried Oregano: Italian seasoning (1 tsp)
• Instead of Dried Thyme: Herbes de Provence (1 tsp)
• Instead of Ground Coriander: Coriander seeds, toasted and ground
• Instead of Kosher Salt: Table salt (adjusted)
• Instead of Cracked Black Pepper: Freshly ground black pepper (1 pinch)
• Instead of Chicken Thighs: Chicken drumsticks
• Instead of All-Purpose Flour: Bread flour
• Instead of Cornstarch: Potato starch
• Instead of Adobo Seasoning: Salt and paprika (1/2 tsp each)
• Instead of Sazón Packet: Additional salt and paprika
• Instead of Dried Oregano: Italian seasoning (0.5 tsp)
• Instead of Canola Oil: Vegetable oil, Peanut oil

Equipment Needed

• Mortar and Pestle
• Large Ziploc Bag
• Sharp Knife
• Meat Mallet
• Large Frying Pan
• Instant-Read Thermometer
• Paper Towels
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Marinate chicken for at least 4 hours to develop flavor.
• Maintain oil at 325°F for the first fry and raise to 375°F for the second fry.
• Ensure the internal temperature of the chicken reaches 165°F during the second fry.

Chef Tips from the Video

• Use freshly squeezed orange and lime juice for the brightest, most aromatic marinade.
• The double‑fry method creates a light, airy crust while keeping the meat juicy.
• Season the flour mixture with a pinch of salt to balance the citrus acidity.

Troubleshooting

Storage

Refrigerator: Store cooked chicken in an airtight container for up to 3 days.

Freezer: Freeze cooked chicken in a single layer on a tray, then transfer to a freezer bag; keep for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken up to 24 hours in advance for deeper flavor.
• Coated but uncooked chicken can be refrigerated for up to 12 hours before frying.
• Cooked chicken can be reheated in a hot oven (350°F) for 10 minutes to restore crispness.

Frequently Asked Questions