Chicharron de pollo
Chicharron de pollo
Home Ā» Home: Recipes de lo Mio Ā» Dominican Small Bites and Entrees – Recipes de lo Mio Ā» Crispy Dominican Chicharron de Pollo Recipe (Fried Chicken Chunks)

How to Make Crispy Dominican Chicharron de Pollo Recipe (Fried Chicken Chunks)

The Crispy Legend of Chicharron de Pollo

Unlike American Southern-style fried chicken with its thick buttermilk batter, Chicharron de Pollo features small, bite-sized bone-in or boneless chicken pieces marinated in garlic, wild Dominican oregano, lime juice, and a splash of dark rum or soy sauce.

Tossed in seasoned flour or cornstarch, the chicken is fried until the exterior turns glass-crisp while the dark meat remains juicy and fragrant. Served with fresh lime wedges and hot tostones , it is an iconic Caribbean street snack and bar favorite.

  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Marinating Time: 30 mins 
  • Total Time: 1 hr 5 mins
  • Servings: 4 servings 


Recipe for Crispy Dominican Chicharron de Pollo (Fried Chicken Chunks)

Ingredients:

  • 2 lbs bone-in chicken thighs, chopped into 1.5-inch bite-sized chunks 
  • 2 tbsp fresh lime juice 
  • 1 tbsp Dominican dark rum (or soy sauce) 
  • 5 cloves garlic, crushed in a pilĆ³n 
  • 1 tbsp dried Dominican oregano 
  • 1 packet SazĆ³n with culantro & achiote 
  • 1 tsp salt 
  • 1/2 tsp black pepper 
  • 1/2 cup all-purpose flour 
  • 1/2 cup cornstarch
  • 4 cups vegetable oil for frying 
  • Lime wedges for serving 

Step-by-Step Frying Technique

  1. Marinate: Toss chopped chicken chunks with lime juice, dark rum, crushed garlic, oregano, salt, and black pepper. Marinate for 30 minutes.
  2. Dredge Lightly: Drain excess marinade liquid. Toss chicken in the flour-cornstarch mixture, shaking off any heavy excess so only an even coating remains.
  3. Fry to a Golden Crisp: Heat oil in a heavy caldero to 350Ā°F (175Ā°C). Drop chicken chunks in batches, cooking for 6ā€“8 minutes (flipping occasionally) until golden-brown and cooked through to 165Ā°F (74Ā°C).
  4. Season & Squeeze Lime: Remove, drain, and immediately squeeze fresh lime juice over the top before serving.

Instructions:

  1. Marinate: In a bowl, combine chicken pieces with lime juice, rum, crushed garlic, oregano, sazĆ³n, salt, and black pepper. Rest for 30 minutes.
  2. Coat: In a shallow dish, whisk together flour and cornstarch. Dredge chicken pieces, shaking off excess flour.
  3. Heat Oil: Heat oil in a caldero or deep skillet to 350Ā°F (175Ā°C).
  4. Fry: Fry chicken chunks in batches for 6ā€“8 minutes, stirring occasionally, until deep golden-brown and crispy.
  5. Drain & Serve: Transfer to a paper-towel-lined rack. Squeeze fresh lime juice over the top and serve immediately with tostones!

Enjoy your delicious and traditional Authentic Crispy Dominican Chicharron de Pollo (Fried Chicken Chunks)! De lo mio!


Ingredient Variations for Crispy Dominican Chicharron de Pollo (Fried Chicken Chunks)

You can make substitutions for some ingredients in the Authentic Crispy Dominican Chicharron de Pollo (Fried Chicken Chunks) recipe:

  1. Cut: Bone-in thighs chopped into small chunks, or boneless skinless chicken thighs cut into 1.5-inch pieces.
  2. Crisping Starch: 50/50 mix of all-purpose flour and cornstarch; use 100% cornstarch for an ultra-crispy, gluten-free crust.
  3. Marinade Acid: Fresh lime juice, bitter orange, or a splash of white vinegar.

Remember that while substitutions can provide a unique twist to the recipe, they might also alter the traditional flavor and authenticity of Authentic Crispy Dominican Chicharron de Pollo (Fried Chicken Chunks). Experiment and adjust according to your taste preferences and dietary needs.


Frequently Asked Questions for Crispy Dominican Chicharron de Pollo (Fried Chicken Chunks)

  1. Can I use boneless chicken breast? Boneless breast can be used, but reduce frying time to 4ā€“5 minutes to avoid drying out the meat. Bone-in dark meat provides the most authentic flavor and juiciness.
  2. How do I get an extra crunchy coating? Using a 50/50 blend of cornstarch and all-purpose flour creates a crispier, longer-lasting crunch than using flour alone.


Other Small Bites and Entrees!
Other Recipes!


Feeling Inspired from Crispy Dominican Chicharron de Pollo (Fried Chicken Chunks)?

Check out these flights to the Dominican Republic!


Comments and Reviews

šŸŒŸ Share Your Thoughts on Our Authentic Crispy Dominican Chicharron de Pollo (Fried Chicken Chunks) Recipe! šŸ—

We’d love to hear from you about your experience with this traditional Dominican entree. Whether you’ve just tried it for the first time or if it’s a cherished family favorite, your insights and feedback are invaluable. Share your cooking journey, any creative twists you’ve added, and how this delightful treat brought a taste of Dominican culture to your table.

Feel free to leave your comments, reviews, and even mouthwatering photos of your finished masterpiece below. Your contributions will not only inspire others to embark on their own culinary adventure but also help us continue to celebrate the rich heritage of Authentic Crispy Dominican Chicharron de Pollo (Fried Chicken Chunks).

Thank you for being a part of our culinary community! šŸ½ļøā¤ļø