Cuban Chicharrones de Pollo with Mojo Ranch
Cuban Chicharrones de Pollo with Mojo Ranch
Ingredients
For the Cuban Chicharrones de Pollo
- 1 pound boneless chicken thighs, skinless, cut into 2-inch chunks
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 4 garlic cloves, grated
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon Badia's Lime Pepper seasoning
- 1 tablespoon Badia's Orange Pepper seasoning
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon Badia's Lime Pepper seasoning
- 1 teaspoon Badia's Orange Pepper seasoning, plus extra for dusting
- 3 cups vegetable oil, for deep frying
- 1 lime, cut into wedges, for garnish
For the Mojo Ranch Sauce
- 1 cup ranch dressing, store-bought or homemade
- 1 tablespoon fresh lime juice
- 2 tablespoons sour orange juice, or regular orange juice
- 1 garlic clove, large, minced
- 1/2 teaspoon dried oregano
- 1/4 cup fresh cilantro, roughly chopped
Instructions
- 1
Prepare the chicken: If not already done, cut the boneless, skinless chicken thighs into approximately 2-inch chunks.
⏱️ 5 min
- 2
Marinate the chicken: In a large mixing bowl, combine the chicken chunks with 1/4 cup fresh lime juice, 1/4 cup fresh orange juice, 4 grated garlic cloves, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 tablespoon Badia's Lime Pepper seasoning, and 1 tablespoon Badia's Orange Pepper seasoning. Mix thoroughly until all chicken pieces are well coated. Let marinate at room temperature for at least 15 minutes while you prepare the sauce and dredging mixture, or refrigerate for up to 2 hours for deeper flavor.
⏱️ 5 min
- 3
Prepare the dredging mixture: In a shallow dish or pie plate, whisk together 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1/2 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1 teaspoon Badia's Lime Pepper seasoning, and 1 teaspoon Badia's Orange Pepper seasoning until well combined.
⏱️ 3 min
- 4
Make the Mojo Ranch Sauce: In a blender or food processor, combine 1 cup ranch dressing, 1 tablespoon fresh lime juice, 2 tablespoons sour orange juice (or regular orange juice), 1 large minced garlic clove, 1/2 teaspoon dried oregano, and 1/4 cup roughly chopped fresh cilantro. Blend until all ingredients are well incorporated and the sauce is smooth. Taste and adjust seasonings if needed. Set aside.
⏱️ 5 min
- 5
Dredge the chicken: Working in batches, take each marinated chicken piece and dredge it thoroughly in the flour and spice mixture. Press the coating onto the chicken to ensure it adheres well. Place the coated chicken on a clean plate or wire rack.
⏱️ 5 min
- 6
Heat the oil: Pour 3 cups of vegetable oil into a deep pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350
- 7
Fry the chicken: Carefully add the dredged chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry in batches for about 4-6 minutes per batch, or until golden brown, crispy, and cooked through (internal temperature should reach 165°F / 74°C). Use tongs or a slotted spoon to turn the chicken as needed for even cooking.
⏱️ 15 min•🌡️ 350
- 8
Season post-frying: Once cooked, remove the chicharrones de pollo from the oil and place them on a wire rack lined with paper towels to drain excess oil. Immediately after removing from the oil, dust the hot chicken with an additional sprinkle of Badia's Orange Pepper seasoning for extra flavor.
⏱️ 2 min
- 9
Serve: Arrange the hot, crispy Cuban Chicharrones de Pollo on a serving platter. Garnish with fresh lime wedges and serve immediately with the prepared Mojo Ranch dipping sauce on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cuban Chicharrones de Pollo with Mojo Ranch
Ingredients
For the Cuban Chicharrones de Pollo
- 1 pound boneless chicken thighs, skinless, cut into 2-inch chunks
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 4 garlic cloves, grated
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon Badia's Lime Pepper seasoning
- 1 tablespoon Badia's Orange Pepper seasoning
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon Badia's Lime Pepper seasoning
- 1 teaspoon Badia's Orange Pepper seasoning, plus extra for dusting
- 3 cups vegetable oil, for deep frying
- 1 lime, cut into wedges, for garnish
For the Mojo Ranch Sauce
- 1 cup ranch dressing, store-bought or homemade
- 1 tablespoon fresh lime juice
- 2 tablespoons sour orange juice, or regular orange juice
- 1 garlic clove, large, minced
- 1/2 teaspoon dried oregano
- 1/4 cup fresh cilantro, roughly chopped
Instructions
- 1
Prepare the chicken: If not already done, cut the boneless, skinless chicken thighs into approximately 2-inch chunks.
⏱️ 5 min - 2
Marinate the chicken: In a large mixing bowl, combine the chicken chunks with 1/4 cup fresh lime juice, 1/4 cup fresh orange juice, 4 grated garlic cloves, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 tablespoon Badia's Lime Pepper seasoning, and 1 tablespoon Badia's Orange Pepper seasoning. Mix thoroughly until all chicken pieces are well coated. Let marinate at room temperature for at least 15 minutes while you prepare the sauce and dredging mixture, or refrigerate for up to 2 hours for deeper flavor.
⏱️ 5 min - 3
Prepare the dredging mixture: In a shallow dish or pie plate, whisk together 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1/2 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1 teaspoon Badia's Lime Pepper seasoning, and 1 teaspoon Badia's Orange Pepper seasoning until well combined.
⏱️ 3 min - 4
Make the Mojo Ranch Sauce: In a blender or food processor, combine 1 cup ranch dressing, 1 tablespoon fresh lime juice, 2 tablespoons sour orange juice (or regular orange juice), 1 large minced garlic clove, 1/2 teaspoon dried oregano, and 1/4 cup roughly chopped fresh cilantro. Blend until all ingredients are well incorporated and the sauce is smooth. Taste and adjust seasonings if needed. Set aside.
⏱️ 5 min - 5
Dredge the chicken: Working in batches, take each marinated chicken piece and dredge it thoroughly in the flour and spice mixture. Press the coating onto the chicken to ensure it adheres well. Place the coated chicken on a clean plate or wire rack.
⏱️ 5 min - 6
Heat the oil: Pour 3 cups of vegetable oil into a deep pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350 - 7
Fry the chicken: Carefully add the dredged chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry in batches for about 4-6 minutes per batch, or until golden brown, crispy, and cooked through (internal temperature should reach 165°F / 74°C). Use tongs or a slotted spoon to turn the chicken as needed for even cooking.
⏱️ 15 min•🌡️ 350 - 8
Season post-frying: Once cooked, remove the chicharrones de pollo from the oil and place them on a wire rack lined with paper towels to drain excess oil. Immediately after removing from the oil, dust the hot chicken with an additional sprinkle of Badia's Orange Pepper seasoning for extra flavor.
⏱️ 2 min - 9
Serve: Arrange the hot, crispy Cuban Chicharrones de Pollo on a serving platter. Garnish with fresh lime wedges and serve immediately with the prepared Mojo Ranch dipping sauce on the side.
⏱️ 1 min