Chicken Chicharron
Chicken Chicharron
Ingredients
- 2 chicken breasts
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon olive oil
- 3 teaspoons baking soda
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a large baking pan with parchment paper, ensuring the paper extends slightly beyond the edges for easy handling.
⏱️ 5 min•🌡️ 350
- 2
Place the chicken breasts into a blender. Add the garlic powder, salt, black pepper, paprika, olive oil, and baking soda to the blender.
⏱️ 2 min
- 3
Blend all ingredients until a very smooth, thick paste is formed. Scrape down the sides of the blender as needed to ensure everything is fully incorporated.
⏱️ 3 min
- 4
Scoop the blended chicken mixture onto the center of the parchment-lined baking pan. Place a sheet of plastic wrap (cling film) over the chicken mixture.
⏱️ 2 min
- 5
Using your hands or a rolling pin, carefully spread the chicken mixture thinly and evenly across the entire surface of the parchment paper, aiming for a paper-thin consistency. Remove the plastic wrap.
⏱️ 3 min
- 6
Bake in the preheated oven for 1 hour and 30 minutes, or until the chicken chicharron is golden brown and appears crispy. The exact baking time may vary slightly depending on the thickness of your spread and your oven.
⏱️ 90 min•🌡️ 350
- 7
Carefully remove the baking pan from the oven. The chicken chicharron will be a large, crispy sheet. Let it cool slightly on the pan before breaking it into pieces.
⏱️ 5 min
- 8
Serve immediately and enjoy the ridiculously crunchy chicken chicharron, perhaps with your favorite dipping sauce like guacamole.
Kitchen Tools
Nutrition Facts (per serving)
Chicken Chicharron
- 2 chicken breasts
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 tablespoon olive oil
- 3 teaspoons baking soda
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a large baking pan with parchment paper, ensuring the paper extends slightly beyond the edges for easy handling.
⏱️ 5 min•🌡️ 350 - 2
Place the chicken breasts into a blender. Add the garlic powder, salt, black pepper, paprika, olive oil, and baking soda to the blender.
⏱️ 2 min - 3
Blend all ingredients until a very smooth, thick paste is formed. Scrape down the sides of the blender as needed to ensure everything is fully incorporated.
⏱️ 3 min - 4
Scoop the blended chicken mixture onto the center of the parchment-lined baking pan. Place a sheet of plastic wrap (cling film) over the chicken mixture.
⏱️ 2 min - 5
Using your hands or a rolling pin, carefully spread the chicken mixture thinly and evenly across the entire surface of the parchment paper, aiming for a paper-thin consistency. Remove the plastic wrap.
⏱️ 3 min - 6
Bake in the preheated oven for 1 hour and 30 minutes, or until the chicken chicharron is golden brown and appears crispy. The exact baking time may vary slightly depending on the thickness of your spread and your oven.
⏱️ 90 min•🌡️ 350 - 7
Carefully remove the baking pan from the oven. The chicken chicharron will be a large, crispy sheet. Let it cool slightly on the pan before breaking it into pieces.
⏱️ 5 min - 8
Serve immediately and enjoy the ridiculously crunchy chicken chicharron, perhaps with your favorite dipping sauce like guacamole.