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Chicken Chicharrón with Smothered Onions
Lorena Garcia's Chicken Chicharrones
Nathan Congleton / TODAY
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(39 rated)
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There's fried chicken; then there's chicken chicharrón. 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.

Technique tip: before frying let chicken sit out for 20 from the fridge, and pat dry well before frying.


  • Brushing liquid

    • 2 tablespoons distilled white vinegar
    • 2 tablespoons minced garlic
    • 2 tablespoons water
  • Chicken

    • 2 boneless, skin-on chicken breasts, cut into 2-inch chunks
    • 2 boneless, skin-on chicken thighs, cut into 2-inch chunks
    • 1 lime, cut in half
    • 1 tablespoon vegetable oil, plus more for frying
    • 1 tablespoon Worcestershire sauce
    • 1/2 cup grated onion
    • 6 cloves garlic, minced
    • 2 teaspoons kosher salt
    • 1 teaspoon freshly ground black pepper
  • Chili-lime crema (optional)

    • 1 cup sour cream
    • 1 teaspoon ground chile piquín or chile de arbol
    • 1 lime, juiced
    • 1 teaspoon lime zest
  • Smothered onions

    • 2 tablespoons butter
    • 2 cups thinly sliced white onion
    • 1 tablespoon white wine vinegar
    • 1 tablespoon freshly squeezed lime juice
    • 1 tablespoon finely chopped celery leaves
    • 1 teaspoon kosher salt
    • 1 teaspoon freshly ground black pepper


For the brushing liquid:

Combine all the ingredients in a small bowl, cover and set aside.

For the chicken:

1. Rub all chicken pieces with lime halves. Rinse in cool water and pat dry with paper towels.

2. In a medium-size bowl, stir together vegetable oil, Worcestershire sauce, onion, garlic, salt and pepper.

3. Add chicken to bowl and coat pieces evenly. Let chicken marinate for 1 hour, covered, in the refrigerator.

4. Remove chicken bowl from refrigerator and let it sit for 20 minutes before frying.

5. Fill a large, deep skillet or fryer 1/3 of the way with vegetable oil and heat to 325°F.

6. Fry chicken, a few pieces at a time, until golden brown, about 12–15 minutes.

7. Remove chicken from oil with a slotted spoon, place on a rack, and immediately brush the fried chicken with vinegar-water brushing mixture.

For the chili-lime crema:

In a blender, combine sour cream, chiles, lime juice and lime zest. Blend until smooth.

For the smothered onions:

In a sauté pan, add butter and onions and sauté over medium-high heat for about 2 minutes, until the onions are translucent.

Squeeze lime juice over the onions and add vinegar, remove pan from heat. Finish with celery leaves, salt, and pepper.

To serve:

Serve the chicken chicharrón with smothered onions and chili-lime crema on the side.

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Make chicken chicharron with smothered onions, a Latin-style treat

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