Chicharrones de Pollo (Puerto Rican Fried Chicken)

Chicharrones de Pollo (Puerto Rican Fried Chicken)  


  • 1 tsp olive oil
  • 1/2 tsp vinegar
  • 2 tsp orange or lime juice
  • 1 tsp oregano
  • 1 3/4 tsp salt
  • 2 peppercorns
  • 4 garlic cloves


  • 3 lbs bone-in skin on, chicken
  • 2 cups all purpose flour
  • 1 envelope sazon 
  • 1/4 tsp pepper
  • vegetable oil for frying

Combine all the seasoning ingredients in a mortar and pestle and mash it all together, set aside. If you don't have a mortar and pestle you can do this in a food processor.

Take 3 lbs of chicken trim off any excess skin, but do not remove the skin. Using your biggest knife cut into the flesh of the chicken until you reach the bone, lay a towel over the back of the knife and pound it until it cuts through the bone. Do not saw into the bone because it can cause it to splinter.  Lay the chicken in a glass dish (do not use metal as it could react with the vinegar) and pour seasoning over the chicken, massage the seasoning evenly into the chicken. Cover and refrigerate for 4 hours or overnight.

When ready to prepare chicken, heat enough oil to cover chicken in a large pot or dutch oven to 400 degrees.

While the oil heats combine flour, sazon and pepper in a large zip loc bag, shake to combine ingredients.  In batches, place chicken in flour bag and shake until well coated.  Shake off excess flour and place on baking grid until all chicken pieces are coated.

When oil reaches 400 degrees, fry chicken pieces in batches for 3 minutes.   Remove from oil and drain on a plate lined with paper towels.

Lower the heat of the oil to 300 degrees and place all chicken back in the pot, cover and fry for 10 minutes.  Remove chicken from oil and drain in paper towel lined plate.

Raise the heat again to 400 degrees, fry the chicken in batches until dark golden brown, without burning.  Remove chicken from oil and drain on paper towel lined plate.

Serve immediately.

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