Crispy Chicharrones de Pollo – The Best Latin Fried Chicken
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Chicharrones de Pollo are crispy, golden-brown bites of fried chicken that are packed with flavor. This Latin-style fried chicken is seasoned with adobo and sazon, marinated to perfection, and coated with a light, crunchy crust.
I’ve been making this recipe for years, and it’s always a hit with my family. If you love fried chicken with bold, garlicky seasoning and an irresistible crunch, you’re going to love this! Serve it with rice, tostones, or a fresh salad for the perfect meal.
What Is Chicharrones de Pollo?
Chicharrones de Pollo is a Latin American fried chicken dish known for its extra crispy coating and bold flavors. The name “chicharrón” often refers to fried pork rinds, but in this case, it describes bite-sized pieces of chicken fried to crunchy perfection. This dish is especially popular in Puerto Rico and the Dominican Republic, where it’s served with lime wedges and a side of rice and beans.
Growing up in a Puerto Rican household, chicharrones de pollo were a staple at family gatherings. The smell of seasoned chicken frying in hot oil is something that instantly brings back childhood memories.
Unlike American fried chicken, this version uses smaller, boneless pieces, making it crispier and quicker to cook. The marinade gives the chicken an incredible depth of flavor, while the cornstarch in the coating makes every bite extra crunchy. If you’ve never tried making it at home, you’re in for a treat!
Ingredients To Make Chicharrones de Pollo
Every ingredient in this recipe has a purpose, from the seasoning to the coating. Here’s what you’ll need:
- Chicken thighs – Boneless and skinless thighs stay juicy and tender while frying. I always prefer thighs over breast because they don’t dry out.
- All-purpose flour – Helps create a crispy, golden-brown crust.
- Cornstarch – My secret to the crispiest coating! It makes the crust lighter and crunchier than using just flour alone.
- Sazon seasoning – Adds a deep, savory flavor and gives the chicken that signature golden color.
- Adobo seasoning – The classic Latin seasoning blend that makes the chicken taste amazing with just the right amount of salt, garlic, and oregano.
- Vegetable oil – Used for frying to get that perfect crunch.
For the marinade:
- Olive oil – Helps coat the chicken so the seasoning sticks.
- Garlic – Freshly minced garlic infuses the chicken with bold, mouthwatering flavor.
- White vinegar – Tenderizes the chicken while adding a slight tang to balance the seasoning.
- Sazon seasoning – Helps flavor the chicken from the inside out.
- Adobo seasoning – Adds an extra layer of depth and saltiness to the marinade.
How To Make Crispy Chicharrones de Pollo
Making chicharrones de pollo is easier than you might think! The key is marinating the chicken for maximum flavor and frying it at the right temperature for the crispiest result. This is how I make it, just like my mom and abuela taught me!
1. Marinate the Chicken
In a large bowl, combine the chicken thighs, olive oil, garlic, white vinegar, sazon seasoning, and adobo seasoning. Mix everything well so every piece of chicken is evenly coated. Cover and refrigerate for at least an hour—trust me, the longer it marinates, the better the flavor.
2. Prepare the Coating
In a separate bowl, mix the all-purpose flour, cornstarch, sazon seasoning, and adobo seasoning. This is what gives the chicken its crispy coating.
3. Heat the Oil
Fill a deep frying pan with enough vegetable oil to fully submerge the chicken pieces. Heat the oil over medium-high heat until it reaches 350°F. If you don’t have a thermometer, drop a little flour in the oil—if it sizzles right away, it’s ready!
4. Coat the Chicken
Take each piece of marinated chicken and dredge it in the flour mixture. Shake off any excess flour so the coating isn’t too thick.
5. Fry the Chicken
Carefully place the coated chicken pieces into the hot oil. Fry for about 4-5 minutes per side or until the outside is golden brown and crispy, and the inside is fully cooked. The smell of sizzling, seasoned chicken is one of my favorite things!
6. Drain and Serve
Use a slotted spoon to transfer the fried chicken to a plate lined with paper towels. This helps absorb any extra oil. Serve hot with lime wedges for the perfect finishing touch. My family loves squeezing fresh lime juice over the chicken—it adds a delicious burst of flavor!
Tips For Making Chicharrones de Pollo
- Use chicken thighs instead of chicken breast – They stay juicier and more flavorful.
- Marinate for at least an hour – I always do this because it makes a huge difference in flavor. If you have more time, let it marinate even longer.
- Heat the oil to the right temperature – If the oil isn’t hot enough, the chicken will absorb too much oil and become greasy. If it’s too hot, the outside will burn before the inside is cooked.
- Don’t overcrowd the pan – Fry in batches so each piece cooks evenly and stays crispy.
- Use cornstarch for extra crispiness – I swear by this trick for the best crunch!
Frequently Asked Questions
Can I use chicken breast instead of chicken thighs?
Yes, but chicken breast can dry out more easily. If you use it, try cutting it into smaller pieces to keep it tender.
How do I store leftover chicharrones de pollo?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use the air fryer or oven to keep them crispy. Avoid microwaving, as it makes the coating soggy.
Can I make this recipe in an air fryer?
Yes! To make air-fried chicharrones de pollo, follow the same marinating and coating steps. Preheat the air fryer to 400°F and cook for 12-15 minutes, shaking the basket halfway through. The result won’t be as crispy as deep-fried, but it will still be delicious.
What can I serve with chicharrones de pollo?
This crispy fried chicken is perfect with arroz con gandules (Puerto Rican rice with pigeon peas), tostones (fried plantains), or even a fresh avocado salad. My family loves dipping it in a mayoketchup or spicy aioli.
Have you tried making chicharrones de pollo? Let me know how it turned out! If you love this recipe as much as I do, don’t forget to leave a rating and review. Share it with your friends and family so they can enjoy this crispy, flavorful Latin fried chicken, too!
Crispy Chicharrones de Pollo – Latin Fried Chicken Bites
Chicharrones de pollo are crispy, golden-brown bites of Latin-style fried chicken that are packed with flavor.
This easy recipe uses boneless chicken thighs marinated in garlic, vinegar, and classic Puerto Rican seasonings like sazon and adobo.
A light coating of flour and cornstarch creates the perfect crunch. Serve these crispy chicken bites with lime wedges, rice, or tostones for a delicious meal.
Ingredients
For the Chicken
- 3 skinless chicken thighs, cut into bite-sized chunks
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon sazon seasoning
- ½ teaspoon adobo seasoning
- Vegetable oil, for frying
For the Marinade
- 1 teaspoon olive oil
- 3-4 cloves garlic, minced
- 1 tablespoon white vinegar
- 1 teaspoon sazon seasoning
- 1 teaspoon adobo seasoning
Instructions
- In a large bowl, combine chicken thighs, olive oil, garlic, white vinegar, sazon seasoning, and adobo seasoning. Mix everything well so that each piece of chicken is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least one hour to allow the flavors to absorb.
- In a separate wide bowl, add all-purpose flour, cornstarch, sazon seasoning, and adobo seasoning. Stir well to evenly distribute the seasoning throughout the flour mixture. This will create a flavorful and crispy coating for the chicken.
- Pour vegetable oil into a deep frying pan or skillet, making sure there is enough oil to fully submerge the chicken pieces. Heat the oil over medium-high heat until it reaches 350°F. If you don’t have a thermometer, you can test by dropping a small amount of flour into the oil—if it sizzles immediately, the oil is ready.
- Remove the marinated chicken thighs from the refrigerator. Take each piece and dredge it in the flour mixture, making sure it is completely coated on all sides. Shake off any excess flour to prevent clumping.
- Carefully place the coated chicken thighs into the hot vegetable oil, making sure not to overcrowd the pan. Fry for about 4-5 minutes on each side, or until the outside is golden brown and crispy. The internal temperature of the chicken should reach 165°F for safe consumption.
- Use a slotted spoon to remove the crispy chicken thighs from the vegetable oil and place them on a plate lined with paper towels. This helps absorb any excess oil and keeps the chicken crunchy. Serve hot with lime wedges for extra flavor and enjoy!
Notes
- For the juiciest and most flavorful chicken, let it marinate for at least one hour. If you have extra time, marinating overnight will make it even better.
- Chicken thighs work best because they stay moist and tender, but if using chicken breast, be careful not to overcook it as it can dry out.
- Cornstarch in the coating helps create an extra crispy texture, so don’t skip it.
- If the oil isn’t hot enough, the chicken will absorb too much oil and become greasy. If it’s too hot, the outside will burn before the inside is fully cooked. Keep the oil at 350°F for the best results.
- Fry in small batches to avoid overcrowding the pan. Too many pieces at once will lower the oil temperature and make the chicken less crispy.
- For extra crunch, you can double coat the chicken by dipping it back into the flour mixture after the first coating.
- If you don’t have a thermometer to check if the oil is ready, drop a little bit of the flour mixture into the oil. If it sizzles and floats to the top, the oil is hot enough.
- Chicharrones de pollo are best served fresh, but if you need to reheat them, use an oven or air fryer instead of the microwave to keep them crispy.
- Adding a squeeze of fresh lime juice before serving enhances the flavor and gives the chicken a delicious tangy finish.
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Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 232Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 10mgSodium: 623mgCarbohydrates: 35gFiber: 1gSugar: 0gProtein: 6g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.
