Boneless Deep-Fried Chicken Chunks
(Chicharron de Pollo Sin Hueso)

Prep Time: 5-10 minutes
Servings: 3-5
Cooking Time: 10-15 minutes a batch

4 lbs of chicken breast cut into chunks
2 freshly squeezed limejuice
1 teaspoon of salt
1/4 teaspoon cumin
¼ teaspoon of freshly ground black pepper
1 cup of flour
1 teaspoon of oregano
3 cloves of garlic, finely minced
Cooking oil

2 tablespoon of Recaito Blend
3 teaspoons of salt
1 1/2 cups of buttermilk
2 freshly squeezed limejuice

TIP: You can use a deep pot if you do not have a deep fryer. Use an anti-splatter cover when using a pot.

Marinate the chicken with your choice of ingredients
for at least 1 hour (4 hrs recommended)

Using a paper bag or a mixing bowl with tight lid, add flour, a pinch of salt and pepper. Add meat one by one as you shake it.

Add sufficient oil for deep-frying, pot or deep-fryer. Once oil is hot, add the meat (do not add too many at once)

Fry until golden, on medium heat and cool on paper towel

Serve with lime wedges, tostones, yucca frita, batata frita