Chicharrón de Pollo [Video+Recipe] Crispy Fried Chicken Bites

Ingredients

• 910 g (2 lb)chicken thighs
• 60 g (½ cup)plain flour
• 3 teaspoonssalt
• 1 teaspoonfreshly cracked or ground pepper
• 1 teaspoondried ground oregano
• 1 teaspoongarlic powder
• 480 ml (2 cups)vegetable oil, for frying
• 2limes, cut into wedges

Instructions

1. 1

   Prepare chicken

   Remove the meat from the bones, keeping the skin on. Cut it into small pieces that can be eaten in one or two bites, then set aside. The leftover bones and other parts can be saved for broth.

2. 2

   Coat chicken

   Mix the flour, salt, pepper, oregano and garlic powder together. Coat each piece of chicken, then shake off any excess.

3. 3

   Fry chicken

   Heat the oil in a deep pan over medium heat to 175°C. Fry the chicken in batches of three until golden brown, about 3–4 minutes on each side. Take care around the hot oil and splatters. Transfer the pieces to paper towels to drain.

4. 4

   Serve with lime

   Serve the chicken with lime wedges and tostones.

What is chicharrón de pollo?

Chicharrón de pollo is a Dominican dish of bite-sized chicken coated in seasoned flour and fried until crisp. It is a popular, inexpensive restaurant staple, often served with lime and tostones.

This version keeps the chicken skin on for a crisp finish and uses a simple mix of oregano, garlic, pepper and salt for its savoury coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 293 calories, 30g protein, 11g carbs, 14g fat.

Chicken provides most of the protein, while the flour contributes some of the carbohydrates. The frying oil and chicken skin account for much of the fat; serve with tostones and lime, and add a fresh salad or vegetables to balance the plate.

Why use thighs?

Thigh meat stays juicy during a brief, high-heat fry. Removing the bones makes it easy to cut the chicken into small pieces, while leaving the skin on gives the coating extra texture.

A light flour coating

Seasoned flour gives the chicken a thin, crisp outside without a wet batter. Shake off the excess after coating so loose flour does not fall into the oil and darken.

Frying in small batches

Batch size: Fry only three pieces at a time, as directed, to help keep the oil hot. Crowding the pan can lower its temperature and make the chicken less crisp.

Oil safety: Lower the chicken into the oil carefully, since moisture on the skin can cause splattering. Keep clear of the pan while it fries.

Check for colour and doneness

The recipe gives a guide of 3–4 minutes per side; look for an evenly golden-brown coating. If the pieces are especially large, check the thickest one is cooked through before serving.

Serve it Dominican-style

Serve straight away with lime wedges and tostones. The lime adds a bright, tangy contrast to the fried coating, while tostones make the meal more substantial.

Recipe notes & tips

• Cut the chicken into similar-sized pieces so they cook at a similar rate.
• Shake off excess flour before frying for a neater coating.
• Fry in batches of three as directed to avoid cooling the oil too much.
• Let each batch drain briefly on paper towels before serving.
• Serve the lime wedges alongside the chicken so everyone can add them to taste.

Variations

• Add paprika: Mix a little paprika into the flour for a warmer, deeper seasoning.
• Increase the garlic: Add extra garlic powder to make the coating more pronounced.
• Use fresh oregano: Finely chop it and mix it into the flour in place of the dried oregano.
• Add chilli: Stir chilli powder into the flour for a spicier batch.
• Serve with a dip: Offer a simple garlic dip alongside the lime and tostones.

Common mistakes to avoid

• Cutting uneven pieces: They cook at different speeds; aim for similar bite-sized chunks.
• Removing the skin: The recipe relies on skin-on chicken for extra crispness; leave it attached.
• Leaving excess flour on: Loose coating can fall into the oil; shake each piece before frying.
• Overcrowding the pan: The oil temperature can drop; fry just three pieces at a time.
• Frying by time alone: Pieces can vary in size; check that the thickest chicken is cooked through.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in an oven or air fryer until hot to help restore some crispness; the coating may soften in the fridge.

Frequently asked questions