By: Franchesca Livraghi | @breakthrukitchen

Nothing beats a plate of chicharrónes de pollo fresh out of the fryer, still hot, with plenty of lime squeezed on top. Chicharrónes are usually made with pork, but this version swaps in marinated chicken chunks, double coated and fried until crispy on the outside and juicy inside. The chicken is marinated with Loisa Organic Adobo, Organic Sazón, Oregano, and Loisa Sofrito Rojo, then double coated into flour before frying. I always serve it with tostones and extra lime because that’s the only way to enjoy chicharrónes the Dominican way!

This is the kind of plate I’d make for the Dominican Day Parade, it’s street food that’s full of sabor and guaranteed to disappear fast!

Chicharrónes de pollo vs pica pollo

These two dishes are close cousins and both Dominican favorites. Chicharrónes de pollo are smaller, bite-sized pieces of chicken that are marinated, coated in flour, and fried until golden. Pica pollo is usually larger bone-in pieces, seasoned well and fried up like classic fried chicken.

Both are meant to be eaten with your hands, served with plenty of tostones on the side, and finished with a good squeeze of lime. The main difference is just the cut of chicken and size of the pieces, but the flavor and the way you enjoy them are very much the same.

Use chicken thighs over chicken breast

For this recipe, chicken thighs are always my first choice. They stay super juicy and have a deeper flavor that makes the chicharrones taste delicious. Chicken breast works too, but thighs bring that little extra flavor.

Coat the chicken twice for that real chicharrón feel

If you want these chicharrónes that taste just like the ones from your favorite fritura spot, don’t skip the double coating. After the first dip in flour, toss the chicken back in for a second layer. This is what gives each piece that extra crispy coating!

Fry low and slow for extra crunch

Chicharrónes de pollo are supposed to be extra crunchy, just like traditional chicharrónes, so this step is a must. Let the oil heat up well, then add the chicken in slowly to keep the pan hot. Frying low and slow gives you that perfect golden brown crust while keeping the inside juicy, which is exactly how chicharrones should be.

Serve with tostones and lime

You can’t serve chicharrónes de pollo without tostones, it’s just how it’s meant to be. A big squeeze of lime over that crispy chicken takes it to the next level — and if there’s some Loisa Yellow Rice on the side, even better! But tostones and lime are a MUST every time.