Chef Lorena Garcia is stopping by the TODAY kitchen to share two of her favorite easy and flavorful warm-weather entertaining recipes. She shows us how to make crispy Latin-style fried chicken with onions and a zesty kale slaw.
"There's fried chicken; then there's chicken chicharrón," says Garcia. "What's the difference? A good chicken chicharrón is gifted with supremely crisp skin and is first rubbed with lime. After frying, it's brushed with a garlicky vinegar for a great pop of acidity."
"I love this recipe because it's simple, healthy, easy and delicious. It's the perfect side dish for all sorts of spring and summertime entertaining."
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