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