Shawn Horn from Nazca Kitchen stops by Good Day to make crispy fried chicken bites with a lemon garlic marinade.
Chicharron de Gallina
1 ea. Whole chicken (3-4 pounds)
2 oz. Fresh squeezed lemon juice
1 tsp. Garlic powder
1/2 tsp. Paprika
1/2 tsp. sage
1/4 tsp. ground cumin
1 1/2 tsp. kosher salt
1/2 tsp. ground black pepper
2 oz. favorite hot sauce
Cornstarch as needed
Cut the chicken into segments, put to the side.
Add the rest of the ingredients except for the cornstarch.
Let it marinate for at least 2-3 hrs.
Pre-heat vegetable oil in a medium sized pot to a medium high temperature.
Add the cornstarch to the marinated chicken coating them with the cornstarch, wearing plastic gloves massage the chicken to make sure it gets an even coat.
Once the oil reaches a temperature of 325-350*F, carefully add the chicken to the oil, let it cook until it reaches an internal temperature of a 165*F.
Remove chicken from oil put it on a paper towel to absorb the excess of oil.
Serve with your favorite side dish and a fresh lime wedge to add that perfect balance to the dish.