Claribel Recipes
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CHICHARRÓN DE POLLO (Fried Chicken)
Chicharrón de Pollo is a classic dish from the Dominican Republic commonly found in humble
restaurants and is the favorite style of fried chicken in the country.
INGREDIENTS
1 teaspoon of Claribel Dominican Sazon without pepper
2 pounds (0.91 kg) of chicken drumsticks
1/2 cup of all-purpose white flour
1/4 teaspoon of Claribel oregano
1/4 teaspoon of ground black pepper
1 teaspoon of garlic powder
1 1/2 teaspoon of salt
2 cups of frying oil
2 lemons, cut into wedges
NOTES AND TIPS
The provided nutritional information is for the chicken fried in oil.
Remember to follow proper hygiene precautions when handling raw chicken.
STEP-BY-STEP INSTRUCTIONS
1- Prepare the chicken: Debone the chicken drumsticks and cut them into small bite-sized pieces.
Leave the skin on the chicken. You can use the bones and leftover parts to make broth. Set the chicken aside for a moment.
2- Coat the chicken with flour: In a container, mix the flour, salt, black pepper, oregano, and garlic powder. Make sure to mix all the ingredients well. Coat the chicken pieces with this mixture, ensuring they are fully covered. Shake off the excess flour.
3- Fry the chicken: Heat the oil in a deep skillet over medium heat (350°F/175°C). Fry the chicken until it is golden brown, flipping as needed. This will take approximately 3 to 4 minutes per side. Be cautious of hot oil splatters. Fry the chicken in small batches to prevent the oil temperature from dropping too much.
4- Drain excess oil: Place the fried chicken pieces on a paper towel to absorb the excess oil.
5- Serve: Accompany the Chicharrón de Pollo with lemon wedges and serve it with tostones (fried plantains).