Chicharrones de Pollo: Crispy Cuban-Style Fried Chicken Bites

Chicharrones de pollo are crispy, marinated fried chicken bites with a shattering crust and juicy center. They are the national dish of the Dominican Republic and a beloved Caribbean favorite that fits right in on the Cuban table, because the marinade leans on the same citrus and garlic that define Cuban mojo. Here is how to make them at home, plus the small tricks that get the crust right.

What makes chicharrones de pollo different

These are not big breaded cutlets. The chicken is cut into small, one or two bite pieces, often bone-in with the skin left on, then marinated in a bright citrus-garlic mixture before getting a light, crunchy dredge and a quick fry. The result is more flavorful and more crisp than standard fried chicken, with seasoning that reaches all the way through.

The marinade is basically mojo

The traditional marinade is citrus, garlic, oregano, and a little sazon, which is close kin to Cuban mojo criollo. That overlap is why a mojo-based Cuban hot sauce works so well here, both in the marinade and as a dip at the table.

Ingredients

• 2 lbs chicken, cut into small 1 to 2 inch pieces (thighs or a cut-up whole chicken, skin on)
• Juice of 2 limes (or 1 sour orange)
• 6 cloves garlic, crushed and minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon sazon or adobo seasoning
• 1.5 teaspoons kosher salt
• 1 tablespoon Barbaro Mojo Jalabao or El Havanero hot sauce (optional, for heat)
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• Neutral oil, for frying
• Lime wedges and tostones, to serve

Steps

1. Combine lime juice, garlic, oregano, cumin, sazon, salt, and hot sauce in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 1 hour, ideally 3 to 4.
2. Whisk the flour and cornstarch together in a shallow dish. The cornstarch is the key to a light, shattering crust.
3. Lift each piece from the marinade, letting the excess drip off, then dredge in the flour mix and shake off the surplus.
4. Heat 1.5 inches of oil to 350F. Fry the chicken in batches, turning, until deep golden and cooked through, about 6 to 8 minutes depending on size. Do not crowd the pan.
5. Drain on a rack. Finish with a squeeze of lime and serve hot with tostones and extra hot sauce for dipping.

Tips for the crispiest bites

Keep the pieces small and even so they cook quickly and stay crunchy. Let the dredged chicken rest a couple of minutes before frying so the coating adheres. And hold the oil near 350F: too cool and the crust turns greasy, too hot and the outside burns before the inside cooks.

Serve them as an appetizer, over rice, or alongside other Cuban favorites. A few dashes of Barbaro Mojo El Havanero in the marinade and on the side ties the whole plate together.