Entree: Dominican Republic – Southern Culinary Region – Chicharrón de Pollo (Crispy, well-seasoned Dominican fried chicken pieces)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 16 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 6 bone-in chicken thighs, approx. 7 oz (200 g) each, about 2.6 lb (1.2 kg) total
- 1/2 cup (120 ml) sour orange juice (or 1/4 cup (60 ml) orange juice + 1/4 cup (60 ml) lime juice)
- 4 cloves garlic, minced, about 1 tbsp (15 g)
- 1 tsp (1 g) dried oregano
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tsp (10 ml) white vinegar
- 1 tbsp (15 ml) vegetable oil (for marinade)
- 1 cup (125 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) garlic powder
- 1 tsp (2 g) paprika
- 1/2 tsp (2 g) ground cumin (optional, for regional warmth)
- Vegetable oil for deep frying, about 6 cups (1.4 L)

Instructions

1. In a large bowl combine sour orange juice, minced garlic, oregano, salt, pepper, vinegar, and 1 tbsp (15 ml) vegetable oil. Add the chicken thighs, turning to coat. Cover and marinate in the refrigerator 1–4 hours (overnight for deeper flavor).
2. Remove chicken from marinade and pat pieces dry with paper towels. Reserve marinade.
3. In a shallow bowl whisk together flour, cornstarch, baking powder, garlic powder, paprika, cumin (if using), and a pinch of additional salt.
4. Dredge each chicken thigh in the flour mixture, pressing lightly so the coating adheres. Shake off excess and let rest on a rack for 10 minutes to set the crust.
5. Heat vegetable oil in a deep heavy pot or deep fryer to 350°F (175°C). Use enough oil for deep frying (about 1.5–2 in/4–5 cm of oil depth or about 6 cups/1.4 L).
6. Fry chicken in batches, careful not to crowd the pot, until coating is deep golden and internal temperature reaches 165°F (74°C), about 12–16 minutes per batch depending on piece size. Turn once for even browning.
7. Transfer fried chicken to a wire rack set over a baking sheet to drain and keep crisp. Let rest 5 minutes before serving. Serve hot with lime wedges and Dominican sides like tostones or rice.