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Dominican Republic365
DinnerDominican dish

Chicharrón de Pollo

Crispy chicken bites that steal the show

Total time100 min
Serves4
DifficultyEasy
SpiceMild
Street food
Meal type
Dinner
Region
National
Prep time
75 min
Cook time
25 min
The dish

About Chicharron de Pollo

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.

What goes in

Key ingredients

boneless chicken thighslime juicegarlicsoy sauceoreganofloursaltpeppervegetable oil
Make it at home

How to make Chicharrón de Pollo

  1. 1

    Cut boneless chicken thighs into bite-sized chunks and place in a bowl. Add lime juice, minced garlic, soy sauce, oregano, salt, and pepper, mix well, and marinate in the refrigerator for at least 1 hour, ideally overnight.

  2. 2

    Remove the chicken from the marinade and let the excess liquid drip off, but do not rinse it. Spread flour on a plate and season it with a little salt and pepper.

  3. 3

    Dredge each piece of chicken in the flour, pressing lightly so it sticks and coats fully on all sides, then shake off any excess.

  4. 4

    Heat about 4 cm of vegetable oil in a deep heavy pot over medium-high heat until it reaches about 175C, or until a pinch of flour dropped in sizzles immediately.

  5. 5

    Fry the chicken in batches, without crowding the pot, for 6 to 8 minutes, turning occasionally, until deep golden brown and cooked through.

  6. 6

    Lift the pieces out with a slotted spoon and drain on a wire rack or paper towels.

  7. 7

    Let the oil come back up to temperature between batches so the crust stays crisp. Serve hot, traditionally with tostones and a simple cabbage and tomato salad.

A home-style reference method; every family and kitchen has its own version.

Good to know

Chicharrón de Pollo questions

What is chicharron de pollo?

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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.

Why is it called chicharron if it is chicken?

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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?

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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?

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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?

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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.
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