Honey Barbecue Chicken Chicharrón Chips
Equipment
Ingredients
Chicken
chicken breast (raw)
500 g
Marinade
honey
60 ml
barbecue sauce
80 ml
olive oil
30 ml
garlic (minced)
3 cloves
paprika
5 g
black pepper
2 g
salt
5 g
Coating
all-purpose flour
100 g
cornstarch
50 g
Instructions
Prepare the chicken
Slice chicken breast into thin strips about 5mm thick for even drying.
Make the marinade
Combine honey, barbecue sauce, olive oil, minced garlic, paprika, black pepper, and salt in a bowl.
Marinate the chicken
Add chicken strips to marinade and ensure all pieces are coated. Refrigerate for 1 hour.
Prepare the coating
Mix flour and cornstarch together in a shallow dish for the coating.
Coat the chicken
Remove chicken from marinade and dredge each piece in the flour-cornstarch mixture, shaking off excess.
Dehydrate the chicken
Arrange coated chicken pieces in a single layer on dehydrator trays or baking sheets. Dehydrate at 70°C for 6-8 hours until completely dry and crispy.
Serve
Once completely dried and crispy, remove from dehydrator and serve immediately or store in airtight container.
Original recipe
Storage
Store in airtight container to maintain crispiness. Can be frozen for up to 1 month.
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