Chicharrones De Pollo Puerto Rican Fried Chicken

Crispy, golden, and bursting with flavor, Chicharrones de Pollo Puerto Rican Fried Chicken is a must-try dish that showcases the bold, vibrant spices of Puerto Rico. Made with tender, bone-in chicken thighs marinated in fresh lime juice and a fragrant blend of adobo seasoning, garlic, onion powder, and earthy oregano, this dish delivers a punch of zesty and aromatic goodness with every bite. The chicken is coated in a light cornstarch and flour mixture and fried to crunchy perfection, creating a delectable contrast between the juicy interior and crispy exterior. Ready in just 40 minutes, this easy-to-make crowd-pleaser pairs beautifully with tostones, rice and beans, or a squeeze of lime for an authentic island-inspired meal. Perfect for weeknight dinners or festive gatherings, this fried chicken recipe will transport you straight to the Caribbean!

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 lbs Bone-in, skinless chicken thighs
• 2 tbsp Fresh lime juice
• 1 tbsp Adobo seasoning
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 0.5 tsp Ground black pepper
• 1 tsp Dried oregano
• 1 tsp Paprika
• 0.25 cup Cornstarch
• 0.5 cup All-purpose flour
• 2 cups Vegetable oil (for frying)

Directions

Step 1

Start by cutting the chicken thighs into 2-inch pieces. This ensures even cooking and is the traditional presentation for Chicharrones de Pollo.

Step 2

Place the chicken pieces in a large bowl, and add the lime juice. Toss well to coat the chicken in the citrus juice, which helps tenderize the meat and adds flavor.

Step 3

Season the chicken with the adobo seasoning, garlic powder, onion powder, ground black pepper, dried oregano, and paprika. Mix thoroughly to make sure all the chicken is evenly coated with the spices. Cover the bowl with plastic wrap and let it marinate for at least 30 minutes or up to 2 hours in the refrigerator.

Step 4

In a separate shallow dish, combine the cornstarch and all-purpose flour. Mix well to create a dredging mixture.

Step 5

Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. The oil should reach about 350°F (180°C) for optimal frying.

Step 6

While the oil heats, dredge each chicken piece in the cornstarch-flour mixture, ensuring each piece is fully coated. Shake off any excess flour mixture before frying.

Step 7

Carefully place the chicken pieces in the hot oil, working in batches to avoid overcrowding the pan. Fry each batch for about 5–7 minutes, turning occasionally, until the chicken is golden brown and crispy on all sides. The internal temperature of the chicken should reach 165°F (75°C).

Step 8

Using a slotted spoon or tongs, transfer the fried chicken pieces to a plate lined with paper towels to drain excess oil.

Step 9

Serve warm with a side of lime wedges, tostones, or rice and beans for a true Puerto Rican experience.

Nutrition Facts

Serving size	(1510.5g)

Amount per serving	% Daily Value*
Calories	6311.0

Total Fat 575.3g	0%
Saturated Fat 95.9g	0%
Polyunsaturated Fat g
Cholesterol 988.8mg	0%
Sodium 1789.5mg	0%
Total Carbohydrate 78.4g	0%
Dietary Fiber 6.9g	0%
Total Sugars 0.9g
Protein 245.0g	0%

Vitamin D 0IU	0%
Calcium 180.0mg	0%
Iron 14.0mg	0%
Potassium 2447.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 80.0%

Protein: 15.1%

Carbs: 4.8%