Chicharrones de Pollo Cubano

Step by stepInstructions

1. Toss the chicken with the garlic, lime juice, oregano, cumin, salt and pepper, and marinate for at least 1 hour, ideally longer.
2. Whisk the flour with the paprika and a pinch of salt.
3. Drain the chicken well, then toss the pieces in the seasoned flour, shaking off the excess.
4. Heat 1½ inches (4 cm) of oil in a deep skillet to 350°F (175°C).
5. Fry the chicken in batches, without crowding, for 6 to 8 minutes, until deeply golden and cooked through.
6. Drain on paper towels and season with a little extra salt while still hot.
7. Serve immediately with lime wedges and, if you like, a splash of garlic mojo — an ice-cold beer is traditional.