Translated as chicken cracklins, chicharron de pollo is the Dominican version of fried chicken that's marinated in citrus, coated in seasoned flour and fried to a crunchy crisp.
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2. Put the remaining 1/4 cup olive oil, the garlic and jalapenos in a small saucepan over medium heat. When the garlic starts to brown at the edges, remove from the heat and add the cilantro, vinegar and 1/2 teaspoon salt. Set aside to cool.
3. Whisk together the flour, paprika, oregano, 1 teaspoon salt and 1/2 teaspoon black pepper in a medium bowl. Remove the chicken pieces from the marinade and pat dry. Dredge the pieces in the seasoned flour and place on a wire rack.
4. Heat 3 inches of vegetable oil in a large heavy-bottomed pan until a deep-frying thermometer inserted in the oil registers 300 degrees F. Add half of the chicken pieces, making sure not to overcrowd the pan. Cook until lightly browned, about 5 minutes. Remove the chicken with a spider or slotted spoon to a paper-towel-lined baking sheet. Repeat with the second batch of chicken.
5. Heat the oil until the temperature reaches 375 degrees F. Fry the chicken pieces a second time, until the exteriors are very crisp and dark brown, about 2 minutes for the wings and breasts and 4 minutes for the thighs and drumsticks. Remove to another paper-towel-lined baking sheet. Serve with the sauce on the side.
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