"Chicharrones de pollo — a staple of the Dominican Republic and Puerto Rico, and a mainstay of New York cuchifrito parlors — easily rank among the top stateside chicken nugget traditions. Derick Lopez, chef at the Freakin Rican in Astoria, Queens, makes a particularly compelling version. He marinates boneless thigh chunks in adobo, paprika, and apple cider vinegar, before frying up the meat in a batter laced with cumin and other spices. The nuggets sport a deep bronzed color and pack a profound crunch. Sprinkle a bit of sazon seasoning over them for extra salt and aroma, or squeeze a bit of lime on top to cut through the fat." - Eater Staff