What the heck is this?
Chicharrones de Pollo are basically Puerto Rican-style fried chicken nuggets, but don’t you dare call them basic. These are marinated in citrus, garlic, and spices until the chicken is bursting with flavor, then fried to golden, crunchy perfection. They’re juicy on the inside, crispy on the outside, and taste like a vacation in a bite. Perfect for game day, weeknight dinner, or when you just wanna impress people with your frying game.
Why You’ll Love This Recipe
Big flavor with zero boring bites.
Marinated = mega juicy and tender.
Way more exciting than your average chicken nuggets.
Pairs with rice, plantains, hot sauce, or just a cold beer.
You can make them bite-sized or go full-on crispy chicken thigh.
The Stuff You’ll Need
Main Players:
2 lbs boneless, skinless chicken thighs (cut into chunks — thighs = flavor)
4 cloves garlic, minced
Juice of 1 lime + juice of 1 orange (or sub all lime if needed)
2 tsp oregano
1 tsp ground cumin
1 tsp adobo seasoning or Sazón (optional, but authentic)
1 tsp salt + ½ tsp black pepper
1 ½ cups all-purpose flour
1 tsp paprika (for color and extra kick)
Oil for frying (vegetable, canola, or peanut oil)
Let’s Get Crispy
- Marinate the magic: Toss chicken with garlic, lime + orange juice, oregano, cumin, salt, pepper, and adobo. Cover and refrigerate for at least 30 minutes, but a couple hours = maximum flavor bomb.
- Coat it up: Mix flour with paprika in a large bowl. Drain chicken slightly and dredge in the flour mix until each piece is well coated and ready to party.
- Fry time: Heat oil in a deep skillet (about 350°F). Fry chicken in batches, turning to get all sides golden brown and crispy — about 4–6 minutes per batch. Don’t overcrowd the pan or you’ll lose the crunch!
- Drain & serve: Set chicken on a paper towel–lined plate to drain. Hit with a little salt while it’s hot — trust.
- Optional but fire: Squeeze extra lime juice over the top, or serve with a garlic aioli or spicy mayo for dipping.
Switch It Up
No orange juice? Use a splash of vinegar for tang.
Toss in cayenne or chili powder for heat.
Want it extra crispy? Double-dip: flour > egg > flour again.
Air fry? You can, but it won’t be as crispy. Still tasty, though.
Serving Suggestions
Pile on a plate with tostones or maduros.
Serve over rice with a side of beans.
Pair with a creamy dipping sauce or just hot sauce and lime wedges.
Great for parties — just stick toothpicks in them and go!
Questions People Actually Ask
Q: Can I use chicken breast?
A: You can, but thighs stay juicier and give you more flavor.
Q: How long can I marinate the chicken?
A: Up to 12 hours max — any longer and the citrus might make it mushy.
Q: Can I make these ahead of time?
A: They’re best fresh, but you can fry and reheat in the oven (375°F for 10–12 minutes) to crisp them up again.
Chicharrones de Pollo: Crispy Chicken Bites That SLAP
- Total Time: 55 minutes
- Yield: Serves 4–6
Description
Chicharrones de Pollo are basically Puerto Rican-style fried chicken nuggets, but don’t you dare call them basic. These are marinated in citrus, garlic, and spices until the chicken is bursting with flavor, then fried to golden, crunchy perfection. They’re juicy on the inside, crispy on the outside, and taste like a vacation in a bite. Perfect for game day, weeknight dinner, or when you just wanna impress people with your frying game.
Ingredients
Main Players:
2 lbs boneless, skinless chicken thighs (cut into chunks — thighs = flavor)
4 cloves garlic, minced
Juice of 1 lime + juice of 1 orange (or sub all lime if needed)
2 tsp oregano
1 tsp ground cumin
1 tsp adobo seasoning or Sazón (optional, but authentic)
1 tsp salt + ½ tsp black pepper
1 ½ cups all-purpose flour
1 tsp paprika (for color and extra kick)
Oil for frying (vegetable, canola, or peanut oil)
Instructions
Marinate the magic: Toss chicken with garlic, lime + orange juice, oregano, cumin, salt, pepper, and adobo. Cover and refrigerate for at least 30 minutes, but a couple hours = maximum flavor bomb.
Coat it up: Mix flour with paprika in a large bowl. Drain chicken slightly and dredge in the flour mix until each piece is well coated and ready to party.
Fry time: Heat oil in a deep skillet (about 350°F). Fry chicken in batches, turning to get all sides golden brown and crispy — about 4–6 minutes per batch. Don’t overcrowd the pan or you’ll lose the crunch!
Drain & serve: Set chicken on a paper towel–lined plate to drain. Hit with a little salt while it’s hot — trust.
Optional but fire: Squeeze extra lime juice over the top, or serve with a garlic aioli or spicy mayo for dipping.
Switch It Up
No orange juice? Use a splash of vinegar for tang.
Toss in cayenne or chili powder for heat.
Want it extra crispy? Double-dip: flour > egg > flour again.
Air fry? You can, but it won’t be as crispy. Still tasty, though.
Notes
Pile on a plate with tostones or maduros.
Serve over rice with a side of beans.
Pair with a creamy dipping sauce or just hot sauce and lime wedges.
Great for parties — just stick toothpicks in them and go!
- Prep Time: 40 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~320 per serving
- Protein: ~28g