Name: Chicharrones de Pollo
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Fresh lime juice - 1 cup; Light rum - ½ cup; Onion, chopped - 1 medium; Garlic, mashed - 6 cloves; Boneless, skinless chicken breast, cut into strips - 1 ½ pounds; Egg - 1 large; Water - 2 teaspoons; Ground cumin, or more to taste - ¼ teaspoon; Crushed oregano, or more to taste - ¼ teaspoon; All-purpose flour - 1 cup; Salt, or more to taste - 2 teaspoons; Ground black pepper, or more to taste - 2 teaspoons; Vegetable oil for frying - 2 cups

Ingredients for - Chicharrones de Pollo

1. Fresh lime juice 1 cup

2. Light rum ½ cup

3. Onion, chopped 1 medium

4. Garlic, mashed 6 cloves

5. Boneless, skinless chicken breast, cut into strips 1 ½ pounds

6. Egg 1 large

7. Water 2 teaspoons

8. Ground cumin, or more to taste ¼ teaspoon

9. Crushed oregano, or more to taste ¼ teaspoon

10. All-purpose flour 1 cup

11. Salt, or more to taste 2 teaspoons

12. Ground black pepper, or more to taste 2 teaspoons

13. Vegetable oil for frying 2 cups

How to cook deliciously - Chicharrones de Pollo

1 . Stage

Whisk lime juice, rum, onion, and garlic together in a bowl. Place chicken strips in a shallow glass baking pan and pour marinade over top. Mix up chicken so all pieces are well coated. Cover with plastic wrap and marinate in the refrigerator for 2 to 3 hours.

2 . Stage

Beat egg and water together in a shallow bowl. Mix flour, 2 teaspoons salt, and 2 teaspoons pepper together in a second shallow bowl.

3 . Stage

Heat oil in a large skillet over medium-high heat.

4 . Stage

While the oil is heating, remove chicken from the marinade and shake off excess. Discard the remaining marinade. Dip chicken in the egg wash, then dredge in the seasoned flour mixture until well coated.

5 . Stage

Fry chicken in small batches (don't overcrowd the skillet) in the hot oil until all sides are golden brown and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).