Crispy Peruvian Chicken Fritters - Chicharrones de Pollo Peruanos
Love fried chicken? Try this delicious Peruvian chicharrón dish serve with sweet and spicy ají amarillo sauce and fragrant limes.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 chicken breast (skinless, boneless (approx. 800 g))
- 1 clove garlic (crushed, or 1 tsp of garlic powder)
- ¾ cup bread (finely grated)
- ¾ cup wheat flour
- 2 cups vegetable oil (for frying)
- 2 tablespoons mustard
- 1 large egg
- ¼ cup milk
- Salt and black pepper to taste
Instructions
- 1
Cut the chicken into strips approximately 3 cm long by 2 cm wide.
- 2
Before seasoning, dry the chicken very well with kitchen towels. Finally, season the chicken pieces with crushed garlic, mustard, salt, and pepper. Stir well with a spoon until all the pieces are covered with dressing. If possible, leave the chicken marinating for half an hour until it absorbs the delicious flavors.
- 3
Arrange two plain dishes to bread the chicken. In the first dish place the wheat flour. In the second plate, add the ground bread.
- 4
In a bowl, place the egg beaten with the milk. Add a pinch of salt to each plate, including the plate containing the beaten egg.
- 5
Take each piece of chicken, one by one, and pass them by the wheat flour, then by the egg, and finally by the bread. Place all breaded chicken pieces on a plate.
- 6
Pour all the oil in a pan to fry the chicken for deep fried, turn on the stove over medium-high heat. Let it heat for a few minutes, the oil must be very hot. Very carefully, put the chicken pieces one by one in the pan, make sure the oil is bubbling intensely. Cook for about three minutes and turn them over to brown evenly.
- 7
Remove from the pan with a slotted spoon and place on a plate lined with paper towels to absorb excess oil.
- 8
Serve with chopped coriander, lime slices, and avocado sauce or aji amarillo sauce (for a spicy kick)