Chicharrones de Pollo

Chicharrones de pollo are a common menu item at Puerto Rican, Dominican, and Cuban restaurants and casual eateries. This Latin Caribbean variation of fried chicken comes in various forms, including bone-in or boneless, breaded or unbreaded, and is made from the whole chicken or just the thighs or breasts. A common thread among all these variations is the generous seasoning that relies heavily on garlic, acid in either the form of lime or white vinegar, and a healthy dose of adobo, sazón, or both. These seasoning blends are easily found in most well-stocked grocery stores, but making them from scratch allows for personal preferences to truly shine through. While these are traditionally deep-fried in neutral oil, some variations also use lard. They also cook and crisp up wonderfully in an air fryer with a little help from some cooking oil spray. Serve with plenty of extra limes on the side, and pair it with white rice and stewed red beans for one of my all-time favorite comfort meals.