Fried chicken isn't exactly the healthiest dish on the menu, but it's almost always worth the indulgence — especially if you regularly make smart eating decisions.
That's precisely why Cooking Channel personality Ingrid Hoffmann included her scrumptious recipe for Dominican-style fried chicken (or chicharrones de pollo) in her new health-conscious cookbook, "Latin D'Lite: Delicious Latin Recipes With a Healthy Twist." Listed as one of the delectable "Indulge!" dishes scattered among Ingrid's fresh and energetic recipes, this guilty pleasure is the perfect way to splurge on a few extra (and worthwhile) calories at the end of a responsible week.
Learn the secrets to her succulent fried chicken below, and get your copy of "Latin D'Lite" for more bold, flavorful recipes from Ingrid's kitchen.
Ingrid Hoffmann's Latin-Style Fried Chicken (Chicharrones de Pollo)
- 1 cup fresh lime juice
- 4 garlic cloves, chopped
- 1 tablespoon soy sauce
- 1 teaspoon dried oregano
- 8 chicken breast halves, thighs, or a combination, with skin and bones
- 1 cup all-purpose flour (for seasoning)
- 1 teaspoon sweet paprika (for seasoning)
- 1 1/2 teaspoons kosher salt (for seasoning)
- 1/2 teaspoon freshly ground black pepper (for seasoning)
- 2 cups peanut oil
- To marinate the chicken, combine the lime juice, garlic, soy sauce, and oregano in a large zip-tight plastic bag. Add the chicken and mix to coat. Close the bag and refrigerate, turning the bag occasionally, for 2 to 3 hours.
- Drain the chicken and pat it dry with paper towels. Combine the flour, paprika, salt, and pepper in a shallow bowl. In batches, dredge the chicken in the flour mixture and shake off the excess. Transfer to a plate.
- Heat the oil in a large deep skillet over medium-high heat until it registers 355 degrees F on a deep-frying thermometer.
- In batches without crowding, add the chicken to the oil. Fry, turning the chicken occasionally, until golden brown and an instant read thermometer inserted into the thickest part of the chicken registers 165 degrees F, 12 to 14 minutes (remove the chicken from the oil for testing).
- Transfer chicken to a wire cake rack placed over a baking sheet or paper towels to drain and cool slightly. Serve hot.