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, the Dominican Republic to Mexico, and Peru but this recipe is mine!

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!
• 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!
• All-purpose flour.
• 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.

How To Make Chicharron de Pollo

• 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.
• 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.

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.

You may also like:

• Pollo a la Plancha (Cuban Grilled Chicken Breast)
• Sopa de Pollo (Cuban Chicken Soup)
• Pollo Asado (Cuban-Style Grilled Chicken)
• Vaca Frita de Pollo (Cuban Shredded Chicken Recipe)

Chicharron de Pollo (Cuban Fried Chicken Chunks)

5 from 1 vote

By: Jamie Silva

Chicharron de Pollo (Cuban Fried Chicken Chunks) is made with seasoned chicken thighs chunks, marinated in a citrusy-garlicky rum marinade, coated in flour, then fried to crispy perfection. Made in 30 minutes and served with sauteed onions, arroz con frijoles, and lime wedges!

PRINT RECIPE PIN RECIPE

Prep Time 20 mins

Cook Time 15 mins

Marinating Time 1 hr

Total Time 1 hr 35 mins

Course Dinner, Main Course, Main Dish

Cuisine Cuban

Servings 4 servings

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!

Nutrition

Serving: 1 servingCalories: 315 kcalCarbohydrates: 33 gProtein: 26 gFat: 5 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gTrans Fat: 1 gCholesterol: 108 mgSodium: 687 mgPotassium: 442 mgFiber: 2 gSugar: 2 gVitamin A: 74 IUVitamin C: 21 mgCalcium: 48 mgIron: 3 mg

Tried it and loved it?Snap a picture and share it with me on instagram @asassyspoon and by using the hashtag #asassyspoon!