Fried Chicken Chunks (Chicharrones De Pollo) Dominican

Fried Chicken Chunks (Chicharrones De Pollo) Dominican

Tracie Borrero 7

"This is a Dominican version of fried chicken with added flavors. You'll fall in love with this recipe. You can serve it with Spanish white rice or you can serve it fried plantains (tostones)."

Ingredients 4 h 40 m {{adjustedServings}} servings 653 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 653 kcal
  • 33%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 71.5g
  • 23%
  • Protein:
  • 30.1 g
  • 60%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 488 mg
  • 20%

Based on a 2,000 calorie diet

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  1. Combine the chicken, rum, lemon juice, garlic, Worcestershire sauce, garlic powder, adobo seasoning, onion powder, pepper, coriander, and sazon seasoning in a bowl; stir. Cover and allow to marinate in refrigerator 4 hours.
  2. Heat the oil in a large pot over medium heat to about 300 degrees F (150 degrees C).
  3. Spread the flour into the bottom of a shallow dish. Coat each piece of marinated chicken with flour.
  4. Fry the coated chicken pieces in the hot oil in small batches until no longer pink in the center and golden brown on the outside, 5 to 10 minutes.
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Reviews 20

  1. 28 Ratings

Tracie Borrero

This is my own recipe and I do want to say that the reason why I posted this was because of all the compliments I got after making this for many people. I would definitely say this is a good chicken recipe to serve when you have alot of people who are going to eat. Its a good finger food.


I used the seasonings to a T and marinated for 24 hours. Then, in an attempt to make this healthier, I grilled them instead of the flour and frying them. Not exactly chicharrones anymore, but the flavor was still great.


The 1/2 cup minced garlic made me doubtful! But I made it because this was a food I enjoyed in Dominican Republic - great beach food, & great for a late night snack on the "Malecon" (main road along the ocean)! I followed it exactly except I made up a version of the Goya Sazon seasoning based on its label's ingredients. (I love Goya's products, but their Sazon is mostly MSG, salt & artificial colorants!!) I WILL make it again, next time with Sazon, & I WILL update this review with the results ~ & hopefully give it more stars. (To those concerned about the rum in this, know that recipes having alcohol which are then cooked means the alcohol will evaporate.) UPDATE: I made this a 2nd time, exactly as written, using Goya's Sazon this time & Daisy Martinez' Dry Adobo seasoning blend (from another site) - except I did let it marinate about 20 hours. The 2-inch chunks were fried at 300 F for 3 minutes. When eaten freshly hot, it was steamy & the rum's flavor was obvious, but the garlic was not overwhelming. We did prefer it at room temperature. It is very tasty in its own right, but tasted nothing at all like all the Chicharrones de Pollo I had in Dominican Rep. The only similarity was the fried flour coating, but I remember a thicker & seasoned coating, so try some chunks double dipped in seasoned flour. Even though Dom. Rep. is a rum producer, I know they don't use rum in the Chicharrones' marinade. I'll still give this 4-1/2 stars, as it was very tasty in its own right.