Rhythm of the Roast: Puerto Rico’s Chicharron de Pollo

The Melodious Medley of Flavors Dancing on the Puerto Rican Fried Chicken

Chicharron de Pollo ~ Fried Chicken Recipe Card
Paid Advertisement

Imagine strolling through the bustling streets of San Juan, the ocean breeze carrying the tantalizing aroma of fried chicken, marinated to perfection and sizzling away at local eateries. Welcome to Puerto Rico, where the heart-thumping rhythm of salsa is echoed in the country’s spicy, soulful food. And among these culinary treasures stands the proud and vibrant Chicharron de Pollo, a Puerto Rican take on fried chicken.

In Puerto Rico, Chicharron de Pollo isn’t just a dish, it’s a celebration of tradition, a testament to the island’s vibrant culture, and an enduring favorite at family gatherings. What sets this particular rendition of fried chicken apart is its playful dance of flavors, characterized by its unique blend of spices and the artful balance of textures.

The Marination Magic: A Carnival of Flavors

The magic behind Puerto Rican fried chicken lies in the symphony of spices that marinate the chicken, creating an irresistible blend of flavors. This marinade is a heady mix of adobo seasoning, sazon seasoning, dried oregano, white vinegar, and oil, soaking the chicken in its rich, flavorful essence.

This marinating stage sets the stage for a culinary performance like no other. It infuses the chicken with a taste that’s robust and complex yet delicately balanced. It’s a preparation step you wouldn’t want to skip as it’s here where the chicken absorbs the tang, spice, and zest that will later explode on your palate.

Paid Advertisement

Coating and Frying: Crafting the Perfect Crisp

Once the chicken has absorbed the flavors of the marinade, it’s time for its grand transformation. The chicken pieces are meticulously dredged in a mix of flour, cornstarch, adobo seasoning, and sazon seasoning. This step ensures that each piece of chicken is coated in the taste of the island before it’s gently lowered into the hot oil.

As the chicken is fried to a golden brown, the outer coating turns delectably crunchy, contrasting beautifully with the tender, juicy meat inside. The result? Every bite of this chicken offers a delightful play of textures, with the crisp exterior giving way to the succulent interior.

Eating Chicharron de Pollo: A Tropical Experience

When you sit down to savor the Chicharron de Pollo, the journey isn’t quite over yet. Each piece is served hot and fresh, encouraging you to squeeze a wedge of lime over your chicken. This final flourish enhances the chicken’s flavor, adding a touch of refreshing acidity that balances the dish’s heat. Close your eyes as you take your first bite, and you’ll find yourself transported to the beautiful beaches of Puerto Rico.


Chicharron de Pollo ~ Fried Chicken

The chicken is marinated in a wonderful spice mix then dredged through a flour mixture with spices, after which it’s fried to a crispy perfection. Squeeze a wedge of lime on your chicken when eating, close your eyes and you’ll feel like you’re on the beaches of Puerto Rico.
Course Main Dish
Cuisine Puerto Rican
Prep Time 10 minutes
Cook Time 15 minutes
Marination Time 1 hour
Total Time 1 hour 25 minutes
Servings 4 people
Calories 371kcal
Author Mike Gonzalez


  • 1 whole fryer chicken cut into chunks 3-4 lbs

Chicken Marinade

  • tbsp adobo seasoning
  • 1 tsp sazon seasoning
  • 1 tsp dried oregano
  • 2 tbsp white vinegar
  • 1 tbsp corn oil

Chicken Coating

  • ¾ cup corn starch
  • 1 cup all purpose flour
  • 1 tsp adobo seasoning
  • 1 tsp sazon seasoning
  • corn oil for frying


  • Place the chicken in a non-reactive container. Combine all the marinade ingredients and pour over the chicken. Cover the chicken with plastic wrap and marinate for one hour in the fridge.
  • Using a programmable fryer, heat corn oil to 350 degrees F. While the oil heats up, combine the chicken coating ingredients in a zip top bag.
  • Coat each piece of chicken with the corn starch mixture. Fry the chicken in batches, until golden brown and crispy. This should take 10-15 minutes, depending on the size of your chicken pieces.
  • Drain the chicken on paper towels and serve immediately.


You can store these fully cooked in an airtight container in the fridge for 3 – 4 days.


Calories: 371kcal

Chicken: An Explorer in its Own Right

Did you know that the humble chicken has a fascinating history almost as adventurous as Christopher Columbus himself? Introduced to the Americas by Polynesians who reached the Pacific coast of South America a century before Columbus, chickens had an early taste of exploration. By the time Europeans arrived in North America a hundred years later, chickens had not yet made their way to the east coast, making Europeans the ones to introduce many native Americans to chickens.

Cherishing the Chicharron de Pollo

To truly appreciate the Chicharron de Pollo, remember to leave a comment about this recipe. Rate the recipe and let us know your thoughts. Stay connected by following us on social media, and don’t forget to sign up for our newsletter for more delightful recipes and cooking tips.

In the meantime, as they say in Puerto Rico, “¡Coman bien, mis amigos!” – eat well, my friends! Thank you for taking the time to visit our website, and until next time, keep savoring the flavors of Hispanic cuisine.

Paid Advertisement


Recipe Rating

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.