Fried Chicken Tenders With Dipping Sauce

Chicharrón de Pollo or Fried Chicken Tenders can be found in any humble restaurant, country inn, or Dominican beach stand.

Chicharrones de Pollo ~ Fried Chicken Tenders Recipe Card
Chicharrones de Pollo ~ Fried Chicken Tenders Recipe Card
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Everyone loves Fried Chicken Tenders! These Chicharrones de Pollo are crispy morsels of fried chicken, marinated with Latin spices and fried in a super crunchy crust.

To make Fried Chicken Tenders you will need 2 ½ pounds of boneless chicken uniformly cut into strips. For the Marinade, you will need some lime juice, soy sauce, Worcestershire sauce, and garlic cloves.

For the Crispy Coating, you will need all-purpose flour, Spanish paprika, black pepper, salt, and vegetable oil for frying. That’s it; easy, peasy, quick, and pleasing.

The Mojito Garlic Dipping Sauce brings a lemon-lime and garlic flavor to your Fried Chicken Tenders. The second Dipping Sauce is a simple mayonnaise, ketchup, and garlic mix that is very common in the Dominican Republic.

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Chicharrones de Pollo is a Dominican recipe that will bring the island’s flavor to your dinner table. Serve it with your choice of dipping sauce or with rice and black beans!

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Chicharrones de Pollo ~ Fried Chicken Tenders

Chicharrones de Pollo ~ Fried Chicken Tenders

Recipe Author : Mike Gonzalez
It's one of those iconic Caribbean fusion dishes with a Spanish influence.

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Prep Time 5 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 55 minutes
Course Main Dish
Cuisine Dominican
Servings 4 people



  • 2 ½ lbs boneless chicken uniformly cut strips, breasts, tenders, thighs or mixed


  • 1 cup lime juice
  • 4 tbsp soy sauce
  • 2 tbsp worcestershire sauce
  • 4 cloves garlic minced

Seasoned Flour Coating:

  • 2 cups all-purpose flour
  • 2 tsp Spanish paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 cups vegetable oil or amount needed for frying

Mojito Garlic Dipping Sauce:

  • 1 cup olive oil warmed
  • 1 head garlic peeled, crushed, and finely chopped
  • 1 small onion finely diced
  • 3 tbsp cilantro finely chopped
  • 2 tbsp lemon juice
  • 2 tbsp lime juice
  • salt to taste

Mayo-Ketchup Dipping Sauce:

  • ½ cup mayonnaise
  • ½ cup ketchup
  • 1 clove garlic minced


  • You will be first marinating the chicken, then coating it in flour and frying it. This is broken down into steps.

Make the Marinade:

  • In a large nonreactive mixing bowl or plastic zip-top page, combine lime juice, soy sauce, Worcestershire sauce, and minced garlic.
    1 cup lime juice, 4 tbsp soy sauce, 2 tbsp worcestershire sauce, 4 cloves garlic minced
  • Add the chicken strips and allow to marinate for 30 minutes or up to 3 hours.
    2 ½ lbs boneless chicken

Make the Seasoned Flour Coating:

  • In a separate mixing bowl or plastic zip-top bag, combine the flour, paprika, pepper, and salt and mix well.
    2 cups all-purpose flour, 2 tsp Spanish paprika, 1 tsp salt, 1 tsp black pepper
  • Remove the chicken from the marinade. Discard the leftover marinade. Pat the chicken pieces with paper towels. You want them moist enough for the coating to stick, but not so wet that it slides off.
  • Coat the marinated chicken well with the seasoned flour mixture.

Fry the Chicken:

  • Place the vegetable oil for frying into a deep-sided frying pan, or use a deep fryer if you have one. Heat the oil over medium-high heat to 360 F (182 C).
    4 cups vegetable oil
  • Don’t overheat or under-heat the oil. You want the chicken to start cooking when you place it in the oil, but not spatter hot oil.
  • Don’t crowd the pan with the chicken. Fry it in batches until golden brown outside and completely cooked inside (about 4 minutes per side). The chicken should not be pink in the middle. The Food and Drug Administration recommends 165 F (74 C).
  • Place chicken on a plate lined with a paper towel to absorb the oil. Keep the chicken warm until you are ready to serve it.

Mojito Garlic Dipping Sauce:

  • In a blender or food processor, add olive oil, garlic, onion, cilantro, lemon juice, lime juice, and salt and blend.
    1 cup olive oil, 1 head garlic, 1 small onion, 3 tbsp cilantro, 2 tbsp lemon juice, 2 tbsp lime juice, salt
  • Process until all the ingredients are incorporated and the garlic and onion are thoroughly broken down.
  • Transfer to a non-reactive bowl (a non-reactive bowl is one made of a material that does not react chemically with the citric acids in the lemon and lime, such as stainless steel, glass, or ceramic). Cover and refrigerate until ready to use.

Mayo-Ketchup Dipping Sauce:

  • Combine the mayonnaise, ketchup, and garlic in a small bowl. Cover and refrigerate for at least 30 minutes before serving.
    ½ cup mayonnaise, ½ cup ketchup, 1 clove garlic


The longer the chicken marinates, the stronger the lime taste will be. The maximum marination time is no more than three hours. Beyond that time the chicken is still safe to cook but it can become mushy due to the acid in the marinade.
Do not use the leftover marinade for any purpose unless you boil it for two to three minutes. It will contain bacteria from the chicken that can result in food poisoning or infection unless killed by boiling.
Make sure the chicken strips are of a uniform size, so they will all cook in the same amount of time.
When frying the chicken, don’t overcrowd the pan. The oil will cool down, and the chicken will not cook properly and will absorb oil, with the resulting chicken being greasy.
Keyword Chicharrones, Chicken, Pollo
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