Chicharrón de pollo is a Bolivian fried chicken dish featuring seasoned chicken strips coated in a light flour-cornstarch batter and fried until crispy. The standout trait is the combination of cumin, garlic powder, paprika, and oregano that infuses the chicken with bold, savory flavor before frying.
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Cut the chicken breast (or thighs) into thin strips or medium pieces, approximately 2 cm wide.
In a bowl, season the chicken strips with lemon juice, paprika, cumin, garlic powder, oregano, and salt. Mix well to ensure each strip is coated with the spices. Cover the bowl and let marinate in the refrigerator for at least 30 minutes.
After marinating, add the egg to the marinated chicken and mix so that each strip is evenly coated.
In a covered plastic container or Ziploc bag, mix the flour with the cornstarch and a pinch of salt. We also recommend adding a little of the seasonings (paprika, cumin, garlic powder, and oregano to this mixture). Place the chicken strips in the flour and cornstarch mixture.
Cover the container or close the bag and shake vigorously until each strip is completely coated. If using a plastic bag, seal it tightly and shake until all the chicken pieces are well coated.
In a deep skillet, heat enough oil to cover the chicken strips. When the oil is hot, add the breaded chicken strips. Fry until golden brown and crispy, approximately 3-4 minutes per side. Remove the chicken strips and place them on paper towels to remove excess oil.
Serve the chicken chicharrones with lime wedges and your choice of sauce.
Store cooled pieces in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 5–7 minutes to restore crispness.
deep-fry thermometer · heavy-bottomed pot or Dutch oven
Yes. Thighs are slightly more forgiving and will stay moist, though cooking time may increase by 1–2 minutes due to thickness.
Cornstarch creates a lighter, crispier crust than flour alone by absorbing less oil and creating more surface area for browning.
The internal temperature should reach 165°F (74°C), or cut into the thickest piece — the meat should be opaque with no pink.
Best served fresh, but cooked pieces can be refrigerated up to 3 days and reheated in a 350°F oven for 5–7 minutes to restore crispness.
Heat oil to 350–375°F (175–190°C). If too cool, the coating absorbs oil; if too hot, the outside burns before the inside cooks.
