Chicharrones De Pollo (Dominican-Style Fried Chicken Strips)
Description
Indulge in the irresistible delight of Chicharrones De Pollo, a Dominican-inspired dish that takes the humble fried chicken strips to a whole new level. Marinated in a flavorful blend of fresh lime juice, soy sauce, and a robust amount of garlic, these chicken strips are not only tender but bursting with savory flavors. After marinating to perfection, they are coated in a seasoned flour mixture and deep-fried until golden and crispy. Perfect for lunch or a satisfying snack, serve these delectable strips alongside traditional brown beans and rice, or elevate your meal with crispy fried potatoes for a mouthwatering experience that embodies the spirit of Caribbean cuisine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh lime juice | ½ cup |
| Soy sauce | 2 cups |
| Worcestershire sauce | 1 cup |
| Garlic | 2 cloves |
| Boneless chicken breasts | 1¼ pounds |
| Flour | 1 cup |
| Sweet paprika | 1 teaspoon |
| Black pepper | ¾ teaspoon |
| Salt | ½ teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 756.9 kcal |
| Total Fat | 27.1 g |
| Saturated Fat | 7.7 g |
| Cholesterol | 181.6 mg |
| Sodium | 1852.6 mg |
| Carbohydrates | 57.6 g |
| Fiber | 2.7 g |
| Sugar | 2.5 g |
| Protein | 68.2 g |
Instructions
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Prepare the Marinade: Begin by combining the fresh lime juice, soy sauce, Worcestershire sauce, and minced garlic in a large plastic zipper bag. This zesty marinade will infuse the chicken with robust flavors.
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Marinate the Chicken: Add the boneless chicken breasts to the marinade, ensuring that each piece is thoroughly coated. Seal the bag tightly and refrigerate, allowing the chicken to marinate for at least 3 hours, although longer marinating time, up to 4 hours, will enhance the flavor even more.
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Prepare the Coating: In a separate plastic zipper bag, combine the flour, sweet paprika, black pepper, and salt. This seasoned flour mixture will provide a crunchy and flavorful exterior once fried.
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Coat the Chicken: Once the marinating process is complete, remove the chicken strips from the refrigerator. Transfer the marinated chicken strips into the flour mixture, ensuring they are evenly coated. Shake the bag gently to distribute the flour mixture uniformly over the chicken.
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Fry the Chicken: In a large skillet, heat enough oil over medium-high heat to submerge the chicken strips. Fry the chicken in batches, placing 4 strips at a time into the hot oil. Be cautious not to overcrowd the skillet, as this will lower the oil temperature and affect the crispiness. Each batch should take about 4 minutes per side to achieve a beautiful golden-brown color while ensuring the chicken is cooked through.
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Drain and Serve: Once fried, transfer the chicken strips to a plate lined with paper towels to absorb excess oil. Lightly sprinkle with salt while they are still hot for an added flavor boost.
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Repeat Frying Process: Continue frying the remaining batches of chicken strips, keeping the cooked ones warm in a low-temperature oven until all strips are ready to serve.
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Plate and Enjoy: Serve the Chicharrones De Pollo warm, paired with your choice of sides, such as brown beans and rice or crispy fried potatoes, for a satisfying meal that brings the vibrant flavors of the Dominican Republic to your table.
Cooking Tips
- For an extra depth of flavor, consider adding a pinch of cayenne pepper to the flour mixture for a spicy kick.
- Ensure the oil is at the right temperature before frying to achieve that signature crispiness. A temperature of around 350°F (175°C) is ideal.
- These chicken strips are also excellent for meal prep; simply store in an airtight container in the refrigerator for up to 3 days, and reheat in the oven to maintain crispiness.
Enjoy the delightful crunch and mouthwatering flavor of these Dominican-style fried chicken strips, perfect for any lunch or snack occasion!
