Puerto Rican Fried Chicken (Pollo Frito) Recipe
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If you're searching for the crispiest, most flavorful fried chicken with a Latin twist, Puerto Rican fried chicken (also known as pollo frito) is exactly what you need to try next. This recipe is all about bold seasonings like Adobo, sofrito, oregano, and lime juice, which infuse the chicken with rich, zesty flavors before it even touches the oil. Every bite is perfectly crunchy on the outside and juicy on the inside—the ideal balance of texture and taste. This crispy Puerto Rican fried chicken works beautifully for family dinners, special gatherings, or even as the star of a weekend meal.
Puerto Rican fried chicken brings together the soul-warming crunch of classic fried chicken with the vibrant spices and herbs that make Caribbean cooking so special. This dish isn't just about frying chicken—it's about creating layers of flavor through a well-seasoned marinade and a perfectly crispy coating.
You can serve this delicious fried chicken alongside traditional sides like arroz con gandules (Puerto Rican rice with pigeon peas), tostones (fried green plantains), or even a simple salad with avocado and lime dressing. I personally love adding extra lime wedges on the side to give each bite a bright, fresh finish.
What Is Puerto Rican Fried Chicken?
Puerto Rican fried chicken, or pollo frito, is a beautifully seasoned, marinated chicken dish that is dredged in flour and fried until golden and crispy. The standout feature of this recipe is the marinade.
Instead of basic salt and pepper, this chicken gets its incredible flavor from classic Puerto Rican ingredients like sofrito, Adobo seasoning, oregano, garlic powder, and fresh lime juice. These flavors come together to create a savory, aromatic dish with hints of citrus and herbs.
The history of pollo frito ties back to the blending of Spanish, African, and Taino culinary traditions in Puerto Rico. Frying meats was a technique introduced by the Spanish, while marinating with bold seasonings reflects African influences. Sofrito—a fragrant blend of onions, garlic, peppers, cilantro, and sometimes tomatoes—is used across Puerto Rican cooking to season everything from stews to rice dishes, and it plays a key role in this fried chicken recipe. The result is a dish that speaks to Puerto Rico's rich culinary heritage and its love for bold, comforting flavors.
Ingredients To Make This Puerto Rican Fried Chicken Recipe
Every ingredient in this Puerto Rican fried chicken recipe has a purpose, adding flavor, texture, or richness to the dish. Here’s what you’ll need and why each one matters.
- Chicken pieces (thighs, legs) – Thighs and drumsticks are ideal because they stay juicy while frying and soak up the marinade beautifully. Dark meat holds up well to high-heat cooking and provides rich flavor.
- Olive oil – Helps the marinade coat the chicken evenly and adds a smooth, rich undertone to the flavor profile.
- Lime juice – Adds brightness and a fresh, citrusy tang that balances the deep flavors of the spices and herbs.
- Sofrito – A flavorful blend of garlic, onions, bell peppers, and cilantro that gives the chicken its signature taste and aroma.
- Adobo seasoning – A classic Puerto Rican spice mix that brings savory depth with garlic powder, oregano, black pepper, and sometimes turmeric or paprika.
- Salt and pepper – Essential for enhancing the natural flavors of the chicken and seasonings.
- Garlic powder – Adds concentrated garlic flavor that complements the sofrito and spices.
- Oregano – Offers a herby, slightly bitter note that balances the richness of the fried chicken.
For the coating and frying process:
- Flour – Creates the crispy, golden crust that makes fried chicken so satisfying.
- Adobo seasoning (for the flour mixture) – Ensures the flour coating is flavorful and not bland.
- All-purpose seasoning – Adds another layer of spice and enhances the flavor of the crispy coating.
- Paprika – Provides color and a subtle smokiness to the crust.
- Oil for frying – Use a neutral oil like vegetable, canola, or peanut oil. These oils handle high heat well without overpowering the flavors of the chicken.
How To Make Crispy Puerto Rican Fried Chicken
If this is your first time making fried chicken, don’t worry—I’m breaking down every step to make sure your Puerto Rican fried chicken turns out crispy, juicy, and full of flavor. The process includes marinating the chicken, preparing the seasoned flour, and frying each piece to golden perfection.
1. Prepare the Chicken
Start by patting each piece of chicken dry with a paper towel. This helps the marinade stick better and ensures the flour coating will be crisp.
2. Cut Slits Into the Chicken
Make small slits into the thickest parts of the chicken pieces, especially the drumsticks. This allows the marinade to reach deeper into the meat, giving you more flavor in every bite.
3. Marinate the Chicken
In a large bowl, combine sofrito, garlic powder, oregano, olive oil, Adobo seasoning, lime juice, salt, and pepper. Rub this mixture thoroughly over each piece of chicken, making sure it gets into the slits. Cover and let the chicken marinate for at least 30 minutes. For even better flavor, marinate for several hours or overnight in the refrigerator.
4. Prepare the Seasoned Flour
In a separate bowl, mix the flour, Adobo seasoning, all-purpose seasoning, and paprika. Stir well so the seasonings are evenly distributed throughout the flour.
5. Dredge the Chicken
Remove each piece of marinated chicken from the bowl and dredge it in the seasoned flour mixture. Shake off any excess flour so the coating isn’t too thick.
6. Heat the Oil
Fill a deep frying pan or heavy pot with enough oil to submerge the chicken pieces halfway. Heat the oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil by placing the handle of a wooden spoon into the oil—if bubbles form around the handle, the oil is ready.
7. Fry the Chicken
Carefully place a few pieces of chicken into the hot oil. Avoid overcrowding the pan, as this will lower the oil temperature and prevent the chicken from getting crispy. Fry one side for about 7–10 minutes, then flip the pieces and fry the other side for another 3–5 minutes until the coating is golden brown and the internal temperature reaches 165°F (75°C).
8. Drain the Chicken
Once fully cooked, transfer the fried chicken to a plate lined with paper towels or place it on a wire rack to drain any excess oil. Allow the chicken to rest for a few minutes before serving.
9. Serve and Enjoy
Serve your crispy Puerto Rican fried chicken hot with lime wedges on the side. I highly recommend pairing it with classic Puerto Rican sides like arroz con habichuelas, amarillos, or even simple mashed potatoes for a comforting meal.
Tips For Making The Best Puerto Rican Fried Chicken
Keep these helpful tips in mind to make sure your Puerto Rican fried chicken turns out perfect every time:
- Always pat the chicken dry before marinating to help the flavors stick.
- The longer the marinating time, the better the flavor—overnight is ideal if possible.
- Use a thermometer to maintain the frying oil at 350°F (175°C) for even cooking.
- Fry the chicken in batches to avoid overcrowding the pan.
- Let the chicken rest on a wire rack after frying to maintain its crispiness.
- Serve with fresh lime wedges for a bright, tangy finish.
Frequently Asked Questions
Can I bake this Puerto Rican fried chicken instead of frying it?
This recipe is designed specifically for frying, which gives it the signature crispy coating. Baking the chicken will not produce the same crunchy texture, but if you prefer to bake, you can coat the chicken lightly with oil and bake at 400°F (200°C) until fully cooked and golden. However, the result will be closer to roasted chicken than fried.
How can I tell if my chicken is fully cooked?
The best way to ensure your chicken is fully cooked is to use a meat thermometer. The internal temperature should reach 165°F (75°C) at the thickest part of the chicken. If you don’t have a thermometer, you can cut into the thickest piece to check that the juices run clear and the meat is no longer pink inside.
Can I use store-bought sofrito for this recipe?
Yes, you can absolutely use store-bought sofrito if you don’t have homemade on hand. Many grocery stores carry sofrito in the Latin foods section. If you’d like to make your own, it typically includes onions, garlic, bell peppers, cilantro, and sometimes tomatoes. Either option will work well for this fried chicken.
Have you tried Puerto Rican fried chicken (pollo frito)? Then, make sure to rate and review this recipe. I’d love to know how it turned out for you and if you added your own spin to it. Your feedback helps others feel confident about giving it a try!
Authentic Puerto Rican Fried Chicken (Pollo Frito)
Puerto Rican fried chicken, also known as pollo frito, is packed with bold, savory flavors and an irresistible crispy coating. This recipe brings together simple ingredients like sofrito, Adobo seasoning, garlic powder, and lime juice to create juicy, flavorful chicken that stands out from traditional fried chicken recipes.
Each bite is seasoned to perfection, with a crunchy outside and tender inside that makes it hard to stop at just one piece.
Perfect for family dinners, special celebrations, or anytime you're craving a crispy, satisfying meal, this easy Puerto Rican fried chicken recipe pairs beautifully with rice, tostones, or a fresh salad.
The marinade is what makes this chicken so special, filling every bite with the vibrant, herby flavors that Puerto Rican cooking is known for.
Even if this is your first time making fried chicken at home, the simple steps and flavorful results will make it a favorite at your table.
Ingredients
- 4-5 chicken pieces (thighs, legs)
- 1 tbsp olive oil
- Juice of half a lime
- 1 tbsp sofrito
- 1 tsp Adobo seasoning
- Salt and pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp oregano
For frying:
- 1.5 cups flour
- 1/2 tsp Adobo seasoning
- 1/2 tsp all-purpose seasoning
- 1/2 tsp paprika
- Oil for frying
Instructions
- Pat the chicken pieces dry with a paper towel. Drying the chicken helps the marinade stick better and gives the flour coating a crispier finish after frying.
- Cut small slits into each piece of chicken, especially the drumsticks and thighs. These slits allow the marinade to soak deeper into the meat, making the chicken flavorful all the way through.
- In a large mixing bowl, add sofrito, garlic powder, oregano, olive oil, Adobo seasoning, lime juice, salt, and pepper. This will be your marinade.
- Place the chicken pieces into the bowl with the marinade. Use your hands or a spoon to rub the seasoning mixture all over the chicken, making sure it gets into the slits you made earlier. The chicken should be fully coated with the marinade on all sides.
- Cover the bowl with plastic wrap or a lid and let the chicken marinate for at least 30 minutes in the refrigerator. For the best flavor, marinating for several hours or overnight is recommended if you have the time.
- While the chicken marinates, prepare the flour mixture for coating. In a separate bowl, combine flour, Adobo seasoning, all-purpose seasoning, and paprika. Mix well so the seasonings are evenly distributed throughout the flour.
- After the chicken has finished marinating, remove each piece from the marinade and dredge it in the seasoned flour mixture. Make sure each piece is fully coated with flour, then gently shake off any excess flour so the crust doesn’t become too thick.
- In a deep frying pan or heavy pot, pour in enough oil for frying so that the chicken pieces will be submerged at least halfway. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test the oil by placing the handle of a wooden spoon into the oil—if small bubbles form around it, the oil is ready.
- Carefully place a few pieces of chicken into the hot oil. Do not overcrowd the pan, as this will lower the temperature of the oil and make the chicken soggy instead of crispy.
- Fry the chicken on one side for about 7 to 10 minutes until golden brown. Then flip each piece and fry the other side for another 3 to 5 minutes, or until both sides are crispy and the internal temperature of the chicken reaches 165°F (75°C). You can check the temperature with a meat thermometer to be sure.
- Once the chicken is fully cooked, remove the pieces from the oil using tongs or a slotted spoon. Place the fried chicken on a plate lined with paper towels or a wire rack to let any excess oil drain off. This helps keep the crust crispy.
- Let the chicken rest for a few minutes before serving. This resting time allows the juices to settle inside the meat, keeping it tender and flavorful.
- Serve the Puerto Rican fried chicken hot with fresh lime wedges on the side. Pair it with rice, fried plantains, or your favorite side dishes for a complete meal.
Notes
- Pat the chicken completely dry before marinating. This helps the marinade stick better and gives you a crispier coating when frying.
- Make small slits in the chicken pieces. This allows the flavors from the sofrito, lime juice, and seasonings to fully penetrate the meat for maximum flavor.
- Marinate for as long as possible. While 30 minutes is the minimum, marinating the chicken for several hours or overnight in the refrigerator will give you the best results.
- Use a meat thermometer to check doneness. The internal temperature should reach 165°F (75°C) to ensure the chicken is fully cooked and safe to eat.
- Keep the oil temperature steady. Use a thermometer to maintain the oil around 350°F (175°C). If the oil gets too cool, the chicken will absorb too much oil and become greasy. If it gets too hot, the outside will burn before the inside is cooked.
- Don’t overcrowd the pan. Fry in batches to keep the oil temperature from dropping too much. Crowding the pan can result in soggy chicken instead of crispy, golden pieces.
- Shake off excess flour before frying. This helps prevent the coating from becoming too thick or clumpy, giving you an even, crispy crust.
- Use a wire rack for draining. Instead of placing fried chicken directly on paper towels, place it on a wire rack set over a baking sheet. This allows air to circulate and helps keep the coating crispy.
- Squeeze fresh lime juice on top just before serving. The bright acidity of the lime balances the richness of the fried chicken and enhances the flavor.
- Pair with flavorful sides. Traditional sides like arroz con gandules, fried plantains, or a simple avocado salad complement the chicken perfectly and create a well-rounded meal.
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Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 422Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 30mgSodium: 740mgCarbohydrates: 61gFiber: 3gSugar: 10gProtein: 14g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.
