Name: South American Fried Chicken
Yield: Serves 4
Ingredients: 1 frying chicken, weighing no more than 3 pounds, cut up for frying Chinese-style, or 8 chicken thighs, chopped in half crosswise; 1/2 cup freshly squeezed lime juice; 2 garlic cloves, minced; salt and freshly milled black pepper; 1 cup corn flour (very fine cornmeal — not cornstarch); lard or peanut or vegetable oil, for frying; hot sauce; 2 limes, cut into wedges

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Photo by Chelsea Kyle

Chicharrones are cracklings — the flavorful solids that are left over from making lard; the resemblance these little morsels of chicken bear to them accounts for the name "chicken cracklings." Chicharrones de pollo is a typically South American dish, variations of which can be found all over that continent and up into the Central American peninsula. The chicken is chopped up — bones, skin and all — into small pieces. Then it is usually marinated, rolled in wheat or corn flour, and deep fried — although sometimes it is not marinated, and sometimes it is fried without any breading at all.

Recipe notes

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