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Chicken Chicharron + Salsa Criolla Peruvian style

We have for you a tasty Peruvian recipe. It's super easy to make. Give it a try!


  • 2 chicken breast
  • 1 Tbsp Mustard
  • 1 tomato
  • 1 red onion
  • 3 Tbsp Cilantro
  • 2 cups of Flour
  • 2 eggs
  • 2 Limes
  • 1 qt Vegetable Oil for frying
  • Hot sauce (optional)
  • Salt

For the Chicken

Dice the chicken into medium cubes.

In two separate bowls: place the flour mixed with a pinch of salt in one bowl and the whisked eggs in the other one.

Season the chicken with salt and mustard.

Dredge the chicken in flour, then pass it through the egg wash and finally coat it with flour again.

Now that the chicken is ready to fry set up a pot with oil at 375F and fry it until golden brown delicious.

For the Salad or Salsa Criolla

Cut the tomatos and onions in julienne.

Finely chop the cilantro.

Squeeze the juice out of the limes.

Mix the tomatos, onions and cilantro, add a pinch of salt, the lime juice and a dash of hot sauce if you like it spicy.

Plating Idea

Place the crispy chicken in a plate and add the salad on top. We recomend eating it with white rice and tartar sauce. Buen provecho!



Perfect pairing: Cheveau Pouilly-Fuisse - 2018








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