Dominican Fried Chicken (Chicharrones de Pollo)

Spanish fried chicken tenders

bdcollins / 123RF Stock Photo

  • Total: 60 mins
  • Prep: 30 mins
  • Cook: 30 mins
  • Marinate: 30 mins
  • Servings: 4 to 6 servings

If you like fried chicken, try chicharrones de pollo, the Dominican version of fried chicken. It's one of those iconic Caribbean fusion dishes with a Spanish influence.

The chicken is marinated in lime and garlic, then coated in seasoned flour and fried. Serve the fried chicken with traditional rice and beans or potato wedges.


  • For the Chicken:
  • 2 1/2 pounds boneless chicken (uniformly cut strips, breasts, tenders, thighs or mixed)
  • For the Marinade:
  • 1 cup lime juice
  • 4 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 4 cloves garlic (minced)
  • For the Seasoned Flour Coating:
  • 2 cups all-purpose flour
  • 2 teaspoons paprika (Spanish)
  • 1 1/2 teaspoons black pepper (or to taste)
  • 1 teaspoon salt (or to taste)
  • 3 to 4 cups vegetable oil (or amount needed for frying)

Steps to Make It

You will be first marinating the chicken, then coating it in flour and frying it. This is broken down into steps.

Make the Marinade

  1. Gather the ingredients.

  2. In a large nonreactive mixing bowl or plastic zip-top page, combine lime juice, soy sauce, Worcestershire sauce, and minced garlic.

  3. Add the chicken strips and allow to marinate for 30 minutes or up to 3 hours.

Make the Seasoned Flour Coating

  1. Gather the ingredients.

  2. In a separate mixing bowl or plastic zip-top bag, combine the flour, paprika, pepper, and salt and mix well.

  3. Remove the chicken from the marinade. Discard the leftover marinade. Pat the chicken pieces with paper towels. You want them moist enough for the coating to stick, but not so wet that it slides off.

  4. Coat the marinated chicken well with the seasoned flour mixture.

Fry the Chicken

  1. Gather the ingredients.

  2. Place the vegetable oil for frying into a deep-sided frying pan, or use a deep fryer if you have one. Heat the oil over medium-high heat to 360 F (182 C). 

  3. Don't overheat or under-heat the oil. You want the chicken to start cooking when you place it in the oil, but not spatter hot oil.

  4. Don't crowd the pan with the chicken. Fry it in batches until golden brown outside and completely cooked inside (about 4 minutes per side). The chicken should not be pink in the middle. The Food and Drug Administration recommends 165 F (74 C).

  5. Place chicken on a plate lined with a paper towel to absorb the oil. Keep the chicken warm until you are ready to serve it.


  • The longer the chicken marinates, the stronger the lime taste will be. The maximum marination time is no more than three hours. Beyond that time the chicken is still safe to cook but it can become mushy due to the acid in the marinade.
  • Do not use the leftover marinade for any purpose unless you boil it for two to three minutes. It will contain bacteria from the chicken that can result in food poisoning or infection unless killed by boiling.
  • Make sure the chicken strips are of a uniform size, so they will all cook in the same amount of time.
  • When frying the chicken, don't overcrowd the pan. The oil will cool down, and the chicken will not cook properly and will absorb oil, with the resulting chicken being greasy.