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Chicken Chicharrón with Smothered Onions

COOK TIME
40 mins
PREP TIME
20 mins
SERVINGS
2-4
RATE THIS RECIPE
(42)
Lorena Garcia's Chicken Chicharrones
Lorena Garcia's Chicken ChicharronesNathan Congleton / TODAY
COOK TIME
40 mins
PREP TIME
20 mins
SERVINGS
2-4
RATE THIS RECIPE
(42)

Ingredients

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
  • Chef notes

    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.

    Preparation

    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.