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Fried Chicken Chunks Chicharrones de Pollo

Fried Chicken Chunks Chicharrones de Pollo


Fried Chicken Chunks in the Cuban style marinated in rum, lime juice, onion, garlic, and parsley flakes. You can cook with boneless and skinless chicken breasts or thighs. This dish with thighs will be juicier, but have more fat and calories.


  • 2 pounds boneless, skinless, chicken breast or thighs, cut in 1-inch strips
  • 1 onion (chopped)
  • 5 cloves of garlic (crushed)
  • ½ cup lime juice
  • ½ cup rum
  • 1 tbsp parsley flakes
  • 1 cup flour
  • 1½ tsp salt (for flour mixture)
  • 1 tsp sweet paprika (for flour mixture)
  • ½ tsp Ground Bay leaf
  • 2 beaten eggs
  • ½ tsp salt (for beaten eggs)
  • Vegetable oil (for frying)

Directions: for Fried Chicken Chunks:

  • Prepare marinade by mixing rum, lime juice, onion, garlic, and parsley flakes. Pour all chicken strips into the marinade, cover, and let it stand for 1- 2 hrs, in the refrigerator. Later, let it sit at room temperature for about ½ hr. before frying.
  • In a bowl, prepare flour by mixing it with ground bay leaf, paprika, and salt. Beat eggs and add ½ tsp of salt. Remove chicken strips from the marinade, drip any excess, and place chicken into the beaten eggs both sides and only once. For this fried chicken chunks coat strips into the flour mixture, both sides. Place the strip on a separate dish or working surface sprinkled with flour and repeat process with all strips.
  • In a large skillet, heat vegetable oil to cover the chicken strips at about half their thickness. Once the oil is hot, reduce to medium-high and place strips in small groups at a time, turning them until both sides are golden brown and cooked (about 2-3 mins each side). To avoid strips turning brown quickly and burning, check them out regularly and reduce heat if necessary. Place all strips on a paper towel to remove excess oil. Serve Fried Chicken Chunks in the Cuban style with lime.