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Fried Chicken with Chicharrón Crust
LatinoFoodie

Fried Chicken with Chicharrón Crust

This recipe puts a decadent spin on something everyone loves: fried chicken! Marinating chicken in hot sauce and then coating it with spices and crushed pork rinds makes for juicy, spicy and extra crispy fried chicken.

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Ingredients
Ingredient Sets: 
3
large eggs
1
6 ounce bottle hot pepper sauce, such as Louisiana Hot Sauce
1
whole chicken, cut into 8 pieces
1
tablespoon
fajita seasoning
1
tablespoon
kosher salt
1
tablespoon
ground black pepper
1
tablespoon
garlic powder
5
cups
plain chicharrónes
*
vegetable oil, for frying
*
Lime wedges, for garnish
Directions
Directions: 
Step 1
In a large bowl, whisk together the eggs and hot sauce until fully incorporated. Add chicken and marinate for a few hours in the refrigerator.
Step 2
Begin heating your oil over medium heat in a deep pot. Ideal frying temperature is between 350 and 360F.
Step 3
In a medium size bowl, combine the fajita seasoning, pepper, salt and garlic powder.
Step 4
In a food processor, crush the chicharrón and pulse until it becomes fine crumbs. (Optional: reserve a few pieces of chicharrónes for garnish.) Place the crushed pork rinds in a shallow baking dish. Add the dry seasonings and mix well.
Step 5
Check the temperature of your frying oil with a thermometer. Dredge the chicken in the chicharrón crumb mixture.
Step 6
Carefully place chicken pieces in the hot frying oil. Do not over crowd frying pot or your oil temperature will dip. Fry each chicken piece for about 5 to 8 minutes. Flip halfway through the cooking process. Remove from oil and drain on paper towels.
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