Cuban Chicharrones de Pollo (Cuban Fried Chicken) with Mojo Ranch
Cuban Chicharrones de Pollo (Cuban Fried Chicken) with Mojo Ranch
Ingredients
For the Cuban Chicharrones de Pollo
- 1 pound boneless chicken thighs, cut into 2-inch chunks
- 4 garlic cloves, grated
- 1/4 cup lime juice, freshly squeezed
- 1/4 cup orange juice, freshly squeezed
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon Badia's Lime Pepper
- 1/2 teaspoon Badia's Orange Pepper
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 3 cups vegetable oil, for deep frying
- 1 teaspoon Badia's Orange Lime Pepper seasoning, for sprinkling
- 1 lime, cut into wedges, for serving
For the Mojo Ranch Sauce
- 1 cup prepared ranch dressing
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon sour orange juice, freshly squeezed
- 1 garlic clove, large, peeled
- 1/2 teaspoon dried oregano
- 1/4 cup cilantro, fresh, packed
Instructions
- 1
In a large bowl, combine the chicken chunks with the grated garlic, 1/4 cup lime juice, 1/4 cup orange juice, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon Badia's Lime Pepper, 1/2 teaspoon Badia's Orange Pepper, salt, and black pepper. Mix thoroughly by hand to ensure all chicken pieces are well coated. Cover the bowl and refrigerate to marinate for at least 1 hour, or up to 4 hours for best flavor.
⏱️ 10 min
- 2
While the chicken marinates, prepare the Mojo Ranch Sauce. In a small food processor or blender, combine the prepared ranch dressing, 1 tablespoon lime juice, 1 tablespoon sour orange juice, the large garlic clove, 1/2 teaspoon dried oregano, and fresh cilantro. Blend until completely smooth and well combined. Taste and adjust seasonings if necessary. Transfer to a small serving bowl and refrigerate until ready to serve.
⏱️ 5 min
- 3
In a shallow dish or plate, whisk together the all-purpose flour, cornstarch, 1/2 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon Badia's Lime Pepper, and 1/4 teaspoon Badia's Orange Pepper until thoroughly combined.
⏱️ 5 min
- 4
Remove the marinated chicken from the refrigerator. Working in batches, dredge each piece of chicken in the flour mixture, ensuring it is completely and evenly coated. Shake off any excess flour. Place the breaded chicken on a clean plate or wire rack.
⏱️ 10 min
- 5
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer over medium-high heat until it reaches 350°F. Carefully add the breaded chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry in batches for 4 to 6 minutes, or until golden brown, crispy, and cooked through (internal temperature of 165°F).
⏱️ 10 min•🌡️ 350
- 6
Using tongs, remove the fried chicken from the oil and place it on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Immediately sprinkle the hot chicharrones de pollo with the Badia's Orange Lime Pepper seasoning.
⏱️ 2 min
- 7
Serve the Cuban Chicharrones de Pollo hot with the chilled Mojo Ranch Sauce and fresh lime wedges for an extra squeeze of citrus.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cuban Chicharrones de Pollo (Cuban Fried Chicken) with Mojo Ranch
Ingredients
For the Cuban Chicharrones de Pollo
- 1 pound boneless chicken thighs, cut into 2-inch chunks
- 4 garlic cloves, grated
- 1/4 cup lime juice, freshly squeezed
- 1/4 cup orange juice, freshly squeezed
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon Badia's Lime Pepper
- 1/2 teaspoon Badia's Orange Pepper
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 3 cups vegetable oil, for deep frying
- 1 teaspoon Badia's Orange Lime Pepper seasoning, for sprinkling
- 1 lime, cut into wedges, for serving
For the Mojo Ranch Sauce
- 1 cup prepared ranch dressing
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon sour orange juice, freshly squeezed
- 1 garlic clove, large, peeled
- 1/2 teaspoon dried oregano
- 1/4 cup cilantro, fresh, packed
Instructions
- 1
In a large bowl, combine the chicken chunks with the grated garlic, 1/4 cup lime juice, 1/4 cup orange juice, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon Badia's Lime Pepper, 1/2 teaspoon Badia's Orange Pepper, salt, and black pepper. Mix thoroughly by hand to ensure all chicken pieces are well coated. Cover the bowl and refrigerate to marinate for at least 1 hour, or up to 4 hours for best flavor.
⏱️ 10 min - 2
While the chicken marinates, prepare the Mojo Ranch Sauce. In a small food processor or blender, combine the prepared ranch dressing, 1 tablespoon lime juice, 1 tablespoon sour orange juice, the large garlic clove, 1/2 teaspoon dried oregano, and fresh cilantro. Blend until completely smooth and well combined. Taste and adjust seasonings if necessary. Transfer to a small serving bowl and refrigerate until ready to serve.
⏱️ 5 min - 3
In a shallow dish or plate, whisk together the all-purpose flour, cornstarch, 1/2 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon Badia's Lime Pepper, and 1/4 teaspoon Badia's Orange Pepper until thoroughly combined.
⏱️ 5 min - 4
Remove the marinated chicken from the refrigerator. Working in batches, dredge each piece of chicken in the flour mixture, ensuring it is completely and evenly coated. Shake off any excess flour. Place the breaded chicken on a clean plate or wire rack.
⏱️ 10 min - 5
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer over medium-high heat until it reaches 350°F. Carefully add the breaded chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry in batches for 4 to 6 minutes, or until golden brown, crispy, and cooked through (internal temperature of 165°F).
⏱️ 10 min•🌡️ 350 - 6
Using tongs, remove the fried chicken from the oil and place it on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Immediately sprinkle the hot chicharrones de pollo with the Badia's Orange Lime Pepper seasoning.
⏱️ 2 min - 7
Serve the Cuban Chicharrones de Pollo hot with the chilled Mojo Ranch Sauce and fresh lime wedges for an extra squeeze of citrus.
⏱️ 1 min