Chicharrones de Pollo (Cuban Fried Chicken Bites)
Cuban chicharrones de pollo [pronounced chee-chah-rrohn deh poh-yoh] resemble crispy chicharrones. They’re fried chicken bites, crispy outside, juicy inside. While “chicharron” typically means “pork cracklings,” here “de pollo” means “of chicken.”
Varaiations of this recipe exist from Puerto Rico to the Dominican Republic, Mexico, and Peru but this recipe is made with my homemade Cuban mojo marinade for that authentic flavor.
We’re aiming for the same crispy goodness as pork rinds, but with chicken. And that’s exactly what I’m showing you how to do today!
Recommended For This Recipe
Dutch Oven
I use a 6-quart Dutch Oven often when I’m making soups and stews and even when I’m cooking other recipes that require long hours of cooking.
Cooking Instructions
Here’s the deal. Personally, I’m scared of frying with hot oil because I feel like it will splatter all over my face. I feel the same way about my fried masitas de puerco.
However, frying really is the best cooking method to get that crispy, golden brown exterior that’s absolutely delicious. It also cooks in just 15 minutes once the chicken has been marinating and is coated in the flour. Can’t beat that!
Serving Suggestions
When you order chicharrones de pollo at a Cuban restaurant in Miami, they have several options for Cuban side dishes. From white rice to fried plantains, the possibilities are endless.
To make the decision easier for you, here are the best sides that pair perfectly with these fried chicken chunks:
Storage Tips
Once cooled, you can transfer them to an airtight container and store them in the fridge for up to 3-4 days or freeze them for up to 1 month. You can reheat them in the oven, microwave, or air fryer for about 4-5 minutes or until heated through.
Chicharrones de Pollo (Cuban Fried Chicken Bites)
Ingredients
- 6 cloves garlic, minced
- 1/2 cup finely chopped onions
- 1 cup fresh lime juice, (6 limes)
- 2 tablespoons olive oil
- 1/3 cup light rum
- 1 lb boneless, skinless chicken thighs, cut into 1/2-inch chunks
- 1 cup all-purpose flour
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon annatto powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
- Lime wedges for serving
- Finely chopped parsley for garnish
Instructions
- In a shallow dish, add flour, cumin, oregano, annatto, salt, and pepper. Set aside.
- Remove the chicken chunks from the marinade in batches, shake off the excess, and coat in the flour mixture very well. Transfer to a plate. Discard the marinade.
- Once all the chicken chunks have been coated in the flour once, coat them in the flour mixture again then transfer them back to the plate. These two coats of flour will help the chicken become extra crispy!
- In a Dutch oven or large pot, add enough vegetable oil to cover the chicken. Heat oil to 400ºF. Line a plate with paper towels. Set aside.
- Fry the chicken pieces in small batches for 4-5 minutes each until they’re cooked through and golden brown. The chicken is cooked through when its internal temperature is 165ºF. Drain fried chicken chunks on paper towel lined plates.
- Serve with sauteed onions, white rice, black beans, and lime wedges. Enjoy!
