Dominican-style Fried Chicken

Prep Time: 10

Cook Time: 22

Total Time: 32

Servings:

Author: Gaila Pérez - Strength & Sazón

No ratings yet

Print Pin

Dominican-style Fried Chicken uses crushed pork rinds and boneless chicken thighsfor 33 grams of protein per serving.

Ingredients

The Protein

2 lbs skinless boneless chicken thighs
½ cup crushed pork rinds
1 tablespoon Dominican oregano
2 cloves garlic minced
Salt and black pepper to taste

The Slaw

4 cups shredded green cabbage
1 cup sliced carrots
2 tablespoons olive oil
3 tablespoons lime juice
2 cloves garlic minced

The Side - Cepa de Apio or Batata Fries

3.5 cups cepa de apio or Dominican sweet potato batata, peeled and cut into spears
Avocado oil spray

The Pink Sauce

½ cup plain 0% Greek yogurt
2 tablespoons sugar-free ketchup
1 teaspoon sriracha
1 clove garlic minced
Lime juice to taste

Instructions

Make the slaw first. Whisk lime juice, olive oil, and minced garlic in a bowl. Toss with shredded cabbage and carrots until everything is coated. Set aside. The slaw improves as it sits, so making it first gives it time to soften slightly.
Prep the fries. Boil cepa de apio or batata spears in salted water until just tender, about 10 to 15 minutes. They should be cooked through but not falling apart. Drain and pat completely dry. Moisture is what prevents crisping in the air fryer.
Season the chicken. Toss thighs with Dominican oregano, minced garlic, salt, and pepper. Let them sit for 5 minutes while the air fryer preheats.
Coat the chicken. Press each thigh firmly into the crushed pork rinds, coating both sides. Do not shake off excess - you want full coverage.
Air fry the fries. Mist the cepa de apio or batata spears with avocado oil. Air fry at 400F for 8 to 10 minutes until golden at the edges. Remove and keep warm.
Air fry the chicken. At 375F, cook the coated thighs for 18 to 22 minutes, flipping once at the halfway point. The coating should be deep golden and the internal temperature should read 165F.
Make the pink sauce. Stir together Greek yogurt, sugar-free ketchup, sriracha, minced garlic, and a squeeze of lime. Taste and adjust the heat.
Assemble. Layer slaw on the plate. Top with the cepa de apio or batata fries. Add the crispy chicken. Pink sauce on the side or drizzled over the top.

Video

Notes

Ingredient Notes

Crushed pork rinds: This is the breadcrumb swap that actually holds up in the air fryer. Crush them fine - a zip-lock bag and a rolling pin take 30 seconds. The finer they are, the better they adhere to the chicken. Season the chicken first, then press it into the pork rinds so the coating sticks. If you need a pork-free version, use almond flour mixed with grated Parmesan in equal parts.

Dominican oregano: This is Lippia micromeria. Stronger, more aromatic than Mediterranean oregano, and the herb that makes Dominican seasoning taste like Dominican seasoning. A whole tablespoon here is correct. Do not reduce it.

Cepa de apio vs batata: Both work. Cepa de apio (celery root) is lower glycemic and more elegant. Batata is sweeter, more familiar, and easier to find at any Latin market. Cut both into similar-sized spears so they cook evenly.

Chicken thighs vs breast: Thighs are the right choice for pica pollo. They stay juicy at air fryer temperatures where the breast tends to dry out. The fat in the thigh is what gives this its traditional flavor. Boneless and skinless keeps the prep fast and the carb coating the star.

Nutrition

Did you make this recipe?I'd love to see it! Follow @Strengthandsazon snap a photo and tag #Strengthandsazon!