Spectacularly seasoned and fried to golden perfection, Chicharrón de Pollo is an irresistibly crisp delight.
Maybe when you hear the word “chicharrón,” you immediately think of pork rinds, or fried pork skin, which are the crispiest snack ever. So imagine what happens to chicken when you prepare it in the “chicharrón” style? The Spanish word chicharrón means “crackling” and refers to the sound that meat makes when it’s frying. Can you hear it? Well, get ready to experience the most crispy-crackling fried chicken there is when you make this recipe for chicharrón de pollo.
Many cultures claim a version of chicharrón de pollo, and there are various renditions of its origin story, too, but this dish is universally loved no matter where it came from or where you eat it. One thing everyone agrees upon is that the dish is part of Latin Caribbean cuisine. Some foodie historians claim it originated in Spain, and many credit the Chinese community for popularizing it in the Dominican Republic. Nowadays, you can find it all over that country, but also in Puerto Rico, Cuba, and Belize. And now, with this easy recipe, you’ll be able to find delectably crispy and juicy chicharrón de pollo in your own kitchen!
This recipe is very simple yet yields a wonderfully complex flavor, thanks to the combination of seasonings: oregano, garlic powder, onion powder, and paprika (and, of course, salt and pepper). The bite-sized pieces of chicken thigh marinate in this zesty combo for at least an hour, so the flavors can permeate the meat. Then a quick dredge in flour and into the hot oil to fry. A squeeze of citrus—traditionally lime, though lemon works perfectly, too—and you’re ready to dive into these golden-brown nuggets that bring the most heavenly crunch with every bite.
Some Variations For Chicharrón de Pollo
While you can make chicharrón de pollo with cut-up pieces of chicken breasts or chicken tenders, pretty much every recipe you see for this preparation calls for chicken thighs. Why? Because the thigh meat is juicier and has more flavor, thanks to a higher fat content. Our recipe calls for boneless and skinless chicken thighs, but some cooks like to leave the skin on (extra crunch!) and others prefer larger pieces of bone-in thigh (which, of course, will require a longer frying time). You can also make a vegan version of this dish by substituting either a very “meaty” mushroom—like oyster mushrooms—or cubes of firm (pressed) tofu for the chicken, both of which produce savory morsels of crispy-crunchy deliciousness.
Ingredients
- 2 pounds chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 cup all-purpose flour
- Vegetable oil, for frying
- Lemon wedges, for serving
How To Make Chicharrón de Pollo
Step 1: In a large bowl, combine chicken pieces with salt, pepper, oregano, garlic powder, onion powder, and paprika. Mix well to coat the chicken evenly.
Step 2: Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour.
Step 3: Place flour in a shallow dish. Dredge the marinated chicken pieces in the flour until well coated.
Step 4: Heat vegetable oil in a deep fryer or large skillet over medium-high heat to 350 degrees Fahrenheit.
Step 5: Fry the chicken pieces in batches, being careful not to overcrowd the pan, until golden brown and crispy, about 5-7 minutes per batch.
Step 6: Remove the chicken from the oil and drain on paper towels.
Step 7: Serve hot with lemon wedges on the side.
FAQs & Tips
How To Make Ahead And Store
Cooked and cooled chicharrón de pollo can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months (thaw overnight in the fridge before reheating).
What If I Don’t Have A Thermometer To Test The Oil Temperature?
There are a few things you can do to make sure your oil reaches 350 degrees Fahrenheit without a thermometer. Dip a wooden spoon or a chopstick into the oil, and if it bubbles around the wood, it’s ready. You can also place a cube of bread into the oil; you’ll know the oil has reached the right temperature if the bread turns golden in 50-60 seconds. Or try this (my favorite way): drop a popcorn kernel into the oil, and if it pops, you’re good to go!
What Can I Add To The Seasoning Mix To Give The Chicken Some Heat?
Adding some cayenne pepper will do the trick (usually around 1/8 of a teaspoon, as cayenne is very hot). If you want some spicy kick but not the intensity cayenne brings, add a few shakes of crushed red pepper flakes.
Serving Suggestions
The flavors in chicharrón de pollo always inspire me to serve it with Jamaican Coleslaw and French Fries dipped in Chipotle Sauce. But that said, I am also partial to making a meal out of it by fixing other things I love to have with fried chicken, like Mashed Potatoes and a crunchy salad topped with Green Goddess Dressing or this Spicy Corn And Bacon Mac And Cheese and some simple (but delicious!) Sautéed Broccoli.
Another great thing about these amazingly crunchy, bite-sized chunks of deeply flavorful chicken is how they can be added to so many other dishes. They are the perfect topping to this Caesar Salad or more hearty fare, like this Quinoa Salad. I also use them in my Chimichangas and in this Asian Noodle Bowl.
Chicharrón De Pollo
Ingredients
- 2 pounds chicken thighs, boneless and skinless cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 cup all-purpose flour
- Vegetable oil for frying
- Lemon wedges for serving
Instructions
- In a large bowl, combine chicken pieces with salt, pepper, oregano, garlic powder, onion powder, and paprika. Mix well to coat the chicken evenly.
- Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour.
- Place flour in a shallow dish. Dredge the marinated chicken pieces in the flour until well coated.
- Heat vegetable oil in a deep fryer or large skillet over medium-high heat to 350 degrees Fahrenheit.
- Fry the chicken pieces in batches, being careful not to overcrowd the pan, until golden brown and crispy, about 5-7 minutes per batch.
- Remove the chicken from the oil and drain on paper towels.
- Serve hot with lemon wedges on the side.
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