Cuban chicharrón de pollo [pronounced chee-chah-rrohn deh poh-yoh] is fried chicken chunks that are crispy on the outside and, moist and juicy on the inside.
There are several variations of fried chicken chunks from Puerto Rico to the Dominican Republic, Mexico, and Peru but this recipe is mine!
What is Chicharron de Pollo?
The word chicharron translates to “pork crackings” (or pork rinds) aka crispy, fried pork skin. YUM! In this context, however, de pollo means “of chicken”.
Essentially, we’re looking for the same crispy texture of pork rinds for these fried chicken pieces. And that’s exactly what I’m showing you how to do today!
Ingredients You’ll Need
- Garlic, onions, fresh lime juice, olive oil + light rum. This is our citrusy-garlicky rum marinade! You can also use mojo criollo if you have it handy. Just add the rum!
- Boneless, skinless chicken thighs. I do not recommend chicken breasts since they will be too dry. I prefer boneless chicken thighs for this recipe however you can use bone-in chicken thighs if you want. Whatever you have on hand! I buy my chicken thighs from ButcherBox!
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- All-purpose flour. To coat/bread the chicken.
- Cumin, orégano, annatto, salt + black pepper. You can also substitute all these spices for 2 tsp of my homemade Cuban sazon completa.
- Vegetable oil for frying. You can also use canola oil if you prefer.
- Lime wedges for serving.
Step-By-Step Instructions
- Marinade the chicken pieces. In a large bowl, whisk together garlic, onions, lime juice, olive oil, and rum. Place the chicken chunks in the bowl and toss to coat with the marinade. Cover the bowl with plastic wrap and marinate in the fridge for 1-3 hours. The longer, the better but no more than 3 hours.
- Coat the chicken. 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.
- Coat them again. These two coats of flour will help the chicken become extra crispy! 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.
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.
- Fry the chicken. 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. 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.
When you’re done making this recipe, make my Cuban Pollo Asado (Grilled or Roasted Chicken)!
What To Serve with Chicharron de Pollo
You can serve these as an appetizer, snack, or as a main dish with the following sides:
- Arroz Blanco (Easy White Rice Recipe)
- Frijoles Negros (Cuban Black Beans)
- Moros y Cristianos/Arroz Congri (Cuban Black Beans & Rice)
- Easy Arroz Amarillo (Spanish Yellow Rice)
- Tostones Recipe (Twice-Fried Plantains!)
- Sweet Plantains (Platanos Maduros)
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.
Chicharron de Pollo (Cuban Fried Chicken Chunks)
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 large bowl, whisk together garlic, onions, lime juice, olive oil, and rum. Place the chicken chunks in the bowl and toss to coat with the marinade. Cover the bowl with plastic wrap and marinate in the fridge for 1-3 hours. The longer, the better but no more than 3 hours.
- 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!
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