PeruvianBrunch

Recipe Story

origins & traditions

Chicharrón de Pollo is a quintessential Peruvian comfort food that transforms simple chicken thighs into an extraordinarily crispy and flavorful dish. The chicken is marinated in a vibrant blend of garlic, cumin, and lime juice before being coated in a seasoned flour mixture and fried twice for maximum crunchiness. The accompanying golden potatoes are fried to perfection, creating a satisfying contrast of textures. This dish is a staple at Peruvian brunches and casual gatherings, often served with a side of spicy rocoto pepper sauce and fresh lime wedges. The double-frying technique, borrowed from Asian culinary traditions but perfected in Peru, ensures that each piece of chicken has a shatteringly crisp exterior while maintaining juicy, tender meat inside. The aromatic marinade penetrates deep into the chicken, infusing every bite with bold flavors that represent the fusion of indigenous and immigrant influences in Peruvian cuisine.

Instructions

step by step

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Cut chicken thighs into 2-inch pieces and place in a large bowl.
In a small bowl, combine minced garlic, cumin, black pepper, salt, and lime juice to create the marinade.
Pour marinade over chicken pieces, toss to coat evenly, cover and refrigerate for at least 2 hours or overnight.
Peel potatoes and cut into thick wedges, rinse in cold water and pat dry thoroughly.
In a large bowl, combine flour, paprika, garlic powder, additional cumin, salt, and black pepper.
Heat vegetable oil in a large deep pot or wok to 325°F for the first fry.
Remove chicken from marinade, allowing excess to drip off, and dredge pieces in the seasoned flour mixture, coating completely.
Fry chicken in batches for 8-10 minutes until cooked through but not fully crispy, drain on paper towels.
Increase oil temperature to 375°F for the second fry.
Fry potato wedges in batches for 5-7 minutes until golden and crispy, drain on paper towels and season with salt.
Return chicken pieces to the hot oil in batches and fry for 3-4 minutes until deeply golden and extremely crispy.
Drain chicken on fresh paper towels and season immediately with additional salt.
Arrange crispy chicken and golden potatoes on a serving platter.
Garnish with fresh cilantro and lime wedges, serve immediately while hot and crispy.

Chicharrón de Pollo con Papas Doradas

3.9 (35)

Crispy marinated chicken pieces served with golden fried potatoes, a beloved Peruvian brunch dish featuring citrus-infused chicken that is double-fried to achieve an irresistible crunch and tender interior.

medium

6 servings

Ingredients

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Main Ingredients

1200 grams chicken-thigh, cut into 2-inch pieces
6 pieces potatoes, peeled and cut into wedges

Marinade

6 cloves garlic, minced
2 teaspoons cumin, ground
3 pieces lime, juiced
1 teaspoons black-pepper, freshly ground
2 teaspoons salt

Coating

2 cups flour
1 teaspoons paprika

For Frying

8 cups vegetable-oil

Garnish

4 tablespoons cilantro, chopped (optional)

Chef Tips

expert advice

•The double-frying technique is crucial for achieving the signature crunch - do not skip the first fry.

•For extra flavor, add a teaspoon of aji amarillo paste to the marinade.

•Make sure oil temperature is accurate using a thermometer, as oil that is too cool will result in greasy chicken.

•The chicken can be marinated up to 24 hours in advance for deeper flavor penetration.

•For a spicier version, add cayenne pepper to the flour mixture.

•Serve with traditional Peruvian salsa criolla (onion and lime salad) or aji verde sauce.

•Leftover chicken can be refreshed in a 400°F oven for 8-10 minutes.

•Use chicken thighs rather than breasts for more flavorful, juicier results.

•Allow chicken to come to room temperature for 15 minutes before the first fry for even cooking.

Peruvian

⭐ Highly Rated

45 minmedium