📝 About This Recipe
Transport your taste buds to the vibrant streets of the Caribbean with this authentic Chicharron de Pollo. These bite-sized pieces of chicken are marinated in a bright, zesty blend of lime and garlic, then flash-fried to create a shatteringly crisp exterior while remaining incredibly juicy inside. It is the perfect marriage of citrusy tang and savory crunch that defines the heart of Dominican comfort food.
🥗 Ingredients
The Chicken & Marinade
- 2 pounds Chicken thighs (bone-in, skin-on, chopped into 1.5-inch pieces)
- 3 Limes (juiced, plus extra for serving)
- 6 Garlic cloves (mashed into a paste)
- 1 tablespoon Dried oregano (preferably Dominican oregano)
- 1 tablespoon Soy sauce (for depth of color and umami)
- 1.5 teaspoons Kosher salt (adjust to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 1 tablespoon Rum (dark or white, helps with crispiness)
The Coating & Frying
- 1.5 cups All-purpose flour
- 1/2 cup Cornstarch (essential for extra crunch)
- 1 teaspoon Paprika (for a golden hue)
- 3 cups Vegetable oil (for deep frying)
For Garnish
- 1/4 cup Fresh cilantro (roughly chopped)
- 1/2 Red onion (thinly sliced and pickled in lime juice)
👨🍳 Instructions
-
1
Thoroughly wash the chicken pieces with water and a little extra lime juice, then pat them completely dry with paper towels. This is crucial for the marinade to stick.
-
2
In a large non-reactive bowl, combine the chicken pieces with the lime juice, mashed garlic, oregano, soy sauce, salt, pepper, and rum.
-
3
Massage the marinade into the chicken with your hands, ensuring every piece is well-coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor.
-
4
In a shallow dish or large Ziploc bag, whisk together the flour, cornstarch, and paprika until well combined.
-
5
Remove the chicken from the refrigerator. Take each piece and dredge it thoroughly in the flour mixture, pressing firmly so the coating adheres to the skin and crevices.
-
6
Shake off any excess flour and place the coated chicken on a wire rack. Let them rest for 10 minutes; this prevents the coating from falling off during frying.
-
7
Heat the vegetable oil in a deep heavy-bottomed skillet or cauldron (caldero) over medium-high heat until it reaches 350°F (175°C).
-
8
Carefully place the chicken pieces into the hot oil in batches to avoid overcrowding, which drops the oil temperature and leads to greasy chicken.
-
9
Fry the chicken for 8-10 minutes, turning occasionally, until they reach a deep mahogany brown color and the internal temperature is 165°F.
-
10
Use a slotted spoon to remove the chicken and place it on a paper-towel-lined plate or a clean wire rack to drain.
-
11
Immediately sprinkle with a tiny pinch of salt while the oil is still wet on the surface.
-
12
Garnish with fresh cilantro and pickled red onions, and serve immediately while piping hot.
💡 Chef's Tips
Using bone-in chicken is traditional and keeps the meat much juicier than boneless breasts. Don't skip the rum; it evaporates quickly in the oil, creating steam that puffs up the crust for a lighter, crispier texture. Always use Dominican oregano if possible, as it has a more citrusy, savory profile than Mediterranean varieties. If the chicken is browning too fast, lower the heat slightly; you want the bone-in pieces to cook through without burning the skin. For the ultimate crunch, double-dredge the chicken by dipping it back into the marinade and then the flour a second time.
🍽️ Serving Suggestions
Serve with 'Tostones' (twice-fried green plantains) and a side of garlic dipping sauce. Pair with a cold Dominican pilsner beer like Presidente to cut through the richness. Accompany with a simple side of white rice and red kidney beans (Habichuelas Guisadas). A fresh avocado salad with a light vinaigrette provides a creamy, cooling contrast to the crispy chicken. Offer plenty of extra lime wedges on the side—the acidity is key to the Chicharron experience.