Deep-Fried Chicken Chunks
(Chicharron de Pollo Con Hueso)

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

4lbs of chicken leg quarters with backs (ask butcher to cut into chunks)
2 freshly squeezed limejuice
3 teaspoons of salt
1 tablespoon of freshly ground black pepper
1/4 teaspoon of cumin
1 cup of flour
1 tablespoon of oregano
5 cloves of garlic, finely minced
1 1/2 cups of buttermilk
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.

TIP: You use this recipe to make fried chicken (i.e., using whole parts)

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

Using a paper bag or 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 to a 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