For an extra crispy coating, double-dredge the chicken in the flour before frying. Adjust the amount of adobo seasoning and black pepper to your taste preference. If you don't have Sazon seasoning, you can substitute with a mixture of paprika, cumin, garlic powder, and oregano. Be sure to maintain the oil temperature at around 300°F (150°C) for optimal frying results. If the oil is too hot, the chicken will brown too quickly on the outside while remaining undercooked inside. If the oil is not hot enough, the chicken will absorb too much oil and become greasy.
Fried Chicken Chunks (Chicharrones De Pollo) Dominican
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME4 hrs 40 mins
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SERVING5 People
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VIEWS97
Embark on a culinary journey to the Dominican Republic with this exquisite Chicharrones de Pollo recipe. These flavorful fried chicken chunks are marinated in a vibrant blend of citrus, spices, and rum, then coated in seasoned flour and fried to golden perfection. Serve with rice or fried plantains for a truly authentic experience.
Ingridients
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Nutrition
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Carbohydrate72 g
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Cholesterol55 mg
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Fiber3 g
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Protein30 g
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Saturated Fat3 g
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Sodium488 mg
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Sugar4 g
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Fat22 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large bowl, combine the chicken chunks, dark rum, lemon juice, minced garlic, Worcestershire sauce, garlic powder, adobo seasoning, onion powder, black pepper, coriander, and Sazon seasoning. Stir well to ensure all the chicken is coated. (5 minutes)
02 Step
Recipe View Cover the bowl and marinate in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to fully infuse the chicken. (4 hours or more)
03 Step
Recipe View Heat the corn oil in a large, heavy-bottomed pot or Dutch oven over medium heat until it reaches a temperature of about 300°F (150°C). Use a deep-fry thermometer to monitor the oil temperature. (10 minutes)
04 Step
Recipe View While the oil is heating, spread the all-purpose flour in a shallow dish or on a large plate. (2 minutes)
05 Step
Recipe View Remove the chicken chunks from the marinade, discarding the marinade. Dredge each piece of chicken in the flour, ensuring it is fully coated. Gently shake off any excess flour. (10 minutes)
06 Step
Recipe View Carefully add the coated chicken chunks to the hot oil in small batches to avoid overcrowding the pot. Fry for 5-10 minutes, or until the chicken is golden brown and cooked through. Use a slotted spoon or spider to remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil. (15 minutes)
07 Step
Recipe View Use an instant-read thermometer to check that the internal temperature of the chicken reaches at least 165°F (74°C).
08 Step
Recipe View Serve the Chicharrones de Pollo hot with Spanish white rice, fried plantains (tostones), or your favorite dipping sauce. Enjoy! (5 minutes)
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Stephan Glover
May 18, 2025The instructions were clear and easy to follow. I especially appreciated the tip about maintaining the oil temperature.
Ricky Kohler
Apr 19, 2025I added a pinch of cayenne pepper to the flour for a little extra heat, and it was a hit!
Wilber Mante
Dec 26, 2024I've made this recipe several times, and it always turns out perfect. The marinade is the key to the delicious flavor.
Leilani Weber
Dec 14, 2024This recipe is amazing! The chicken was so flavorful and crispy. My family loved it!
Christina Denesik
Sep 3, 2024This is now my go-to recipe for fried chicken. Thank you for sharing!