Chicharrones de Pollo Recipe

This Cuban-Style Chicken Strips recipe will be a hit at your game day parties and family gatherings.

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yields: 4 servings

Ingredients:
Marinade
6 cloves of garlic, mashed
1 medium onion, chopped
1 cup fresh lime juice
1/2 cup light rum

Chicken
1 1/2 lbs boneless, skinless chicken thighs, cut in strips, may substitute in white meat tenders
TT Salt
TT Pepper
1/2 oz Cumin
1/4 oz Oregano
Vegetable oil for frying
1 Cup Flour (AP)
2 tsp. Salt
2 tsp. Black pepper
1 egg beaten with 2 tbsp. water

Directions
1. First, make the marinade by mixing together the garlic, onion, lime juice, and rum.

2. Arrange the chicken pieces in a shallow glass baking pan. Pour the marinade over the chicken pieces and move them so that all of the pieces are well coated. Cover with plastic wrap and refrigerate for about 2 to 3 hours.
Note: Do not over-marinate this dish. The high acid content will pickle the chicken.

3. After chicken has marinated, season the chicken pieces on the top layer with salt, pepper, cumin, and oregano.
Tip: Use mortar and pestle to finely grind the oregano.

4. Next, heat the vegetable oil in a large skillet, deep enough to cover half the thickness of the chicken at one time.

5. Mix the flour with the salt and pepper and place in a shallow pan.

6. Remove the chicken pieces from the marinade (shaking off some of the excess marinade), dip each piece in the egg wash, and dredge in the seasoned flour mixture. (as you work down a layer, re-season the newly expose layer with more salt, pepper, oregano, and cumin)

7. Fry the chicken pieces, in small batches (do not over crowd the pan) until all sides are golden brown and the chicken is completely cooked through.