Why is it called chicharron if it is chicken?

The name refers to the cooking style rather than the ingredient. The chicken is fried until the exterior becomes as crispy and crunchy as pork chicharron (cracklings). The thin, shatteringly crisp coating on the chicken pieces mimics the texture of fried pork skin. This name reflects how important texture is in Dominican culinary culture.

How is chicharron de pollo seasoned?

The chicken is marinated for several hours in a mixture of fresh lime juice, minced garlic, soy sauce, dried oregano, and salt. The lime juice tenderizes the meat while the garlic and oregano provide the signature Dominican flavor profile. Some cooks add a splash of rum or vinegar to the marinade. The long marination time is key to achieving deep flavor penetration.

What is chicharron de pollo served with?

Chicharron de pollo is typically served with tostones (fried plantains) and a side of lime wedges for squeezing over the top. It is often accompanied by a simple coleslaw or pickled onions. Many restaurants and street vendors also serve it with french fries and ketchup-mayonnaise dipping sauce. A cold Presidente beer is the traditional beverage pairing.

Where can I find the best chicharron de pollo?

Street vendors and small frituras (fry shops) throughout the Dominican Republic serve excellent chicharron de pollo. Look for places with high turnover where the chicken is fried fresh to order. Paradas (roadside food stands) along major highways are particularly known for their chicharron de pollo. The casual, no-frills spots often produce the crispiest, most flavorful versions.

🍽️

Dinner

Chicharrón de Pollo

Name: Chicharrón de Pollo
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Dominican (National)
Ingredients: boneless chicken; lime juice; garlic; soy sauce; oregano; flour; salt; pepper; vegetable oil

Crispy chicken bites that steal the show

🌶️ Mild⏱️ 35 min📍 NationalStreet Food

📊Difficulty:Easy

🔪Prep:20 min

🍳Cook:15 min

👥Serves:4

Chicharron de Pollo is the Dominican Republic's answer to fried chicken — and many would argue it surpasses the competition. Unlike American-style fried chicken with its thick batter coating, Dominican chicharron de pollo features small, bone-in chicken pieces marinated in citrus and garlic, lightly dusted in flour, and fried until the exterior is shatteringly crispy while the meat inside stays juicy and deeply seasoned.

The name "chicharron" traditionally refers to fried pork cracklings, but in the Dominican Republic it has been adopted for this style of double-fried chicken that achieves a similarly crunchy, crackly exterior. Chicharron de pollo is everywhere — at frituras stands, in comedores, at beach shacks, and at family gatherings. Served with tostones, a squeeze of lime, and a cold Presidente beer, it is one of the most satisfying eating experiences the Dominican Republic has to offer.

The key to exceptional chicharron de pollo lies in the marinade and the frying technique:

Cut the chicken: A whole chicken is cut into small, bite-sized pieces (bone-in), much smaller than typical fried chicken portions. The small size ensures quick cooking and maximum crispy surface area.
Marinate: The chicken soaks for at least 2 hours (overnight is better) in a flavorful bath of sour orange juice (naranja agria), garlic, oregano, soy sauce, and salt. The citrus tenderizes the meat while the aromatics penetrate deeply.
Coat lightly: Just before frying, the chicken pieces are lightly dredged in flour or cornstarch. The coating should be whisper-thin — this is not batter-fried chicken.
Double fry: Fry once at moderate heat (160 degrees Celsius) until cooked through, about 6-8 minutes. Remove, let rest 5 minutes, then fry again at high heat (190 degrees Celsius) for 2-3 minutes until deeply golden and ultra-crispy.
Finish: Drain on paper towels, squeeze fresh lime juice over the hot chicken, and serve immediately.

The double-fry method is what creates the legendary crunch. The first fry cooks the meat; the second fry dehydrates the surface and creates the shattering crisp exterior.

Chicharron de pollo is one of the most widely available dishes in the Dominican Republic:

Pica Pollo joints: These fried chicken shops are found on virtually every commercial street in the country. They serve chicharron de pollo alongside regular fried chicken, tostones, and french fries.
Frituras stands: Roadside and street-corner fried food vendors often feature chicharron de pollo as their star offering, served in paper bags or styrofoam containers.
Beach restaurants: Beachside eateries serve chicharron de pollo as part of seafood-and-chicken combo plates, perfect for a beach day lunch.
Comedores: Many lunch spots include chicharron de pollo as a protein option on their daily menu.
Gas stations and colmados: Even some gas station food stops and corner stores (colmados) sell freshly made chicharron de pollo.

The best chicharron de pollo comes from places that fry to order rather than keeping pre-fried chicken in warming trays. Look for spots where you can see and hear the frying happening — the sizzle is a quality indicator.

Enhance your chicharron de pollo experience:

Squeeze lime generously: Fresh lime juice over hot chicharron de pollo is not optional — the acid cuts through the richness and brightens every bite. Squeeze it yourself at the table.
Pair with tostones: The classic side dish. Crunchy plantain alongside crunchy chicken, both fresh from the fryer, is a textural celebration.
Eat immediately: Like all fried foods, chicharron de pollo is at its absolute best within minutes of frying. Do not wait — eat it while it crackles.
Ask for extra-crispy: If you like maximum crunch, ask for "bien tostadito" (well-crisped). The cook will leave it in the fryer a bit longer.
Try the bones: The small bone-in pieces are meant to be gnawed. The meat closest to the bone is the most flavorful and juicy part.

❓ Frequently Asked Questions

Chicharron de pollo is crispy fried chicken bites that are a beloved Dominican street food and restaurant staple. Boneless chicken pieces are marinated in lime juice, garlic, soy sauce, and oregano, then coated lightly in flour and deep-fried until incredibly crispy. Despite the name containing "chicharron" (pork crackling), this dish is made entirely from chicken.

Dish Information

🍽️

Meal Type

Dinner

📊

Difficulty

Easy

⏱️

Total Time

35 minutes

👥

Servings

🌶️

Spice Level

Mild

📍

Region

National

🛒

Type

Street Food

Key Ingredients

boneless chickenlime juicegarlicsoy sauceoreganofloursaltpeppervegetable oil

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The key to exceptional chicharron de pollo lies in the marinade and the frying technique:

Cut the chicken: A whole chicken is cut into small, bite-sized pieces (bone-in), much smaller than typical fried chicken portions. The small size ensures quick cooking and maximum crispy surface area.
Marinate: The chicken soaks for at least 2 hours (overnight is better) in a flavorful bath of sour orange juice (naranja agria), garlic, oregano, soy sauce, and salt. The citrus tenderizes the meat while the aromatics penetrate deeply.
Coat lightly: Just before frying, the chicken pieces are lightly dredged in flour or cornstarch. The coating should be whisper-thin — this is not batter-fried chicken.
Double fry: Fry once at moderate heat (160 degrees Celsius) until cooked through, about 6-8 minutes. Remove, let rest 5 minutes, then fry again at high heat (190 degrees Celsius) for 2-3 minutes until deeply golden and ultra-crispy.
Finish: Drain on paper towels, squeeze fresh lime juice over the hot chicken, and serve immediately.

The double-fry method is what creates the legendary crunch. The first fry cooks the meat; the second fry dehydrates the surface and creates the shattering crisp exterior.

❓ Frequently Asked Questions

Chicharrón de Pollo

About Chicharron de Pollo

How It's Made

Where to Find It

Tips for Enjoying

❓ Frequently Asked Questions

Dish Information

Key Ingredients

Chicharrón de Pollo

About Chicharron de Pollo

How It's Made

Where to Find It

Tips for Enjoying

❓ Frequently Asked Questions

Dish Information

Key Ingredients

Chicharrón de Pollo

About Chicharron de Pollo

How It's Made

Where to Find It

Tips for Enjoying

❓ Frequently Asked Questions

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