Entree: Dominican Republic – National Cuisine – Chicharrón de Pollo (Dominican-style marinated and deep-fried chicken pieces with a crisp seasoned crust)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 16 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- 8 bone-in chicken pieces, approx. 3 lb (1.36 kg) total (thighs and drumsticks recommended)
- 1/2 cup (120 ml) white vinegar
- 1/4 cup (60 ml) sour orange juice or 2 tbsp (30 ml) orange juice + 2 tbsp (30 ml) lime juice
- 6 cloves garlic, minced (about 1.5 oz / 45 g)
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (1 g) dried oregano
- 1 tsp (5 g) adobo seasoning
- 1/2 tsp (2 g) ground cumin
- 1 tbsp (15 ml) Worcestershire sauce (optional)
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1 tsp (4 g) baking powder
- 2 tbsp (30 ml) neutral oil (for dredging mix)
- 4 cups (950 ml) vegetable oil for deep frying
- Lime wedges for serving

Instructions

1. In a large bowl combine vinegar, sour orange (or orange+lime) juice, minced garlic, salt, pepper, oregano, adobo, cumin, and Worcestershire sauce if using. Add the chicken, ensuring pieces are submerged; cover and refrigerate at least 2 hours or overnight for best flavor.
2. Remove chicken from marinade and pat dry thoroughly with paper towels. Let come closer to room temperature for 20 minutes.
3. In a shallow dish whisk together flour, cornstarch, baking powder, and 2 tbsp neutral oil until crumbly. Dredge each chicken piece thoroughly in the flour mixture, pressing to adhere a good coating. Shake off excess.
4. Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Carefully add chicken pieces in batches without overcrowding. Fry until golden brown and the internal temperature reaches 165°F (74°C), about 12–16 minutes per piece depending on size, turning once for even color.
5. Transfer fried chicken to a wire rack set over a baking sheet to drain and keep crisp. Repeat with remaining pieces. Serve hot with lime wedges.