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Chicharrones de Pollo served alongside white rice, Puerto Rican stewed beans and lime wedges.
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5 from 1 vote

Chicharrones de Pollo

Chicharrones de Pollo are crispy fried Puerto Rican chicken pieces that have been marinated in a delicious blend of spices and fried to crispy perfection on the outside, tender and juicy on the inside. These delicious morsels are perfect as an appetizer, served with rice and beans for a full meal or on top of mofongo with a garlic aioli.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Appetizer, Dinner
Cuisine: Puerto Rican
Keyword: Puerto Rican Fried Chicken
Servings: 4
Calories: 671kcal
Author: Mexican Appetizers and More


  • 2-2½ lbs chicken thighs (with or without bone) rinsed and each piece cut into 2 to 3 pieces
  • ¼ cup vinegar
  • ¼ cup water
  • 1 tbsp salt

Marinade for Chicken

  • 6 garlic cloves peeled
  • 1 tsp dry oregano
  • 1 packet Sazon with Annatto found in the Latin section of supermarket
  • ½ tbsp adobo seasoning found in the Latin section of supermarket
  • ½ tsp cumin
  • 1-2 tbsp oil
  • 1 lime juiced

To Coat Chicken

  • cups flour
  • 1 tbsp garlic powder
  • 1 tbsp onion powder

Mayo Ketchup Sauce

  • 3 tbsp mayonnaise
  • 2 tbsp ketchup
  • 2 garlic cloves peeled and crushed with a mortar and pestle or finely minced with a knife
  • salt and pepper to taste

Garlic Aioli

  • ¼ cup olive oil
  • 2 garlic cloves peeled and crushed with a mortar and pestle or finely minced with a knife
  • 1 scallion chopped


Soak Chicken in Vinegar Brine Mix

  • In a medium to large bowl, add vinegar, water and salt. Mix well.
    Add chicken pieces to vinegar brine and let soak or 30 minutes.

Make the Marinade Paste

  • While chicken is soaking in vinegar brine, make the garlic marinade.
    Add the garlic, oregano, adobo, cumin, lime juice, sazon and oil to a mini chopper or use a mortar and pestle.
    Blend briefly to form a coarse paste.
  • Drain the vinegar and coat the chicken with the garlic marinade. Let marinade for 30 minutes.

Coat the Chicken

  • In a bowl, mix the flour, garlic and onion powder and stir.
    Coat the chicken in the flour mixture.

Fry the Chicken

  • Heat 1-2 inches of vegetable oil to a saucepan or skillet over medium heat.
    When oil is hot, you are ready to add the chicken to the oil. (Test: Oil is ready when a drop of flour sizzles in oil)
    Cook a few pieces at a time.
  • Drain on paper towels. Cook the other remaining chicken pieces. Chicken is done.


  • While chicken is frying make the sauces.

Mayo Ketchup Sauce

  • Using a mortar and pestle, crush the garlic.
    Mix the ketchup, mayo, garlic, salt and pepper well.
    Note: You can also use a mini food chopper for the garlic or use a knife and mince finely.

Garlic Aioli

  • Using a mortar and pestle, crush the garlic.
    Rinse and chop scallion.
    Mix oil, garlic and scallion well.
  • Once all chicken pieces are done, serve alongside the garlic aioli and mayo ketchup.


Serve chicharrones by itself as an appetizer with sauces or with white or yellow rice, habichuelas guisadas (Puerto Rican stewed beans) for a full meal.
Could also make the chicken without the flour coating.


Serving: 4g | Calories: 671kcal | Carbohydrates: 5g | Protein: 47g | Fat: 51g | Saturated Fat: 13g | Cholesterol: 278mg | Sodium: 1966mg | Potassium: 628mg | Fiber: 1g | Sugar: 1g | Vitamin A: 221IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 2mg