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Chicharron Coated Chicken

Marinate time: 2+ hours

Cook time: 18 min

4 Servings


  • 1 bag Pepe’s Chicharrones, crushed
  • 4 Boneless Chicken thighs
  • 1 qt. Buttermilk


  1. Marinate chicken in buttermilk for 2 hours in the refrigerator.
  2. Crush pork rinds into a fine coating and add to a zip lock bag.
  3. Put chicken in bag and cover liberally with crushed pork rinds.
  4. Bake at 400 °F for 18-20 minutes  or until internal temperature is 165-170 degrees

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