Chicharrones De Pollo--Puerto Rican Fried Chicken

Total Time
Prep 30 mins
Cook 30 mins

This is my mom's recipe, and still my favorite. It's just as good at room temp as it is hot (well, almost).

Ingredients Nutrition


  1. Cut the chicken into chunks. You should get 10-16 pieces.
  2. Combine the soy sauce, lemon juice, rum, garlic, ginger, and bay leaf in a bowl or zipper bag, add the chicken pieces, and let marinate at least 4 hours in the refridgerator (overnight is best).
  3. Combine the flour, salt, and pepper, and put on a plate or waxed paper for dredging.
  4. In an electric fryer, or on the stove, heat the vegetable oil to 375 degrees.
  5. Once the oil has reached the correct temperature, dredge the chicken 4-5 pieces at a time, and fry until crisp and golden brown. The time will depend on the size of the chicken.
  6. As you complete each batch, remove the cooked pieces to a rack to drain, and dredge and fry the next batch.
  7. Serve with rice and beans. A salad is good here, too.
Most Helpful

5 5

I cut up chicken breasts into nugget size pieces and followed the rest of the recipe. my family loved it!

4 5

This is very good - similar to my Uncle Rueben's version, but I don't remember the bay leaf. Still, really good and my dinner guests have enjoyed this too.

4 5

This was good, due to the size of the thighs I had to cook longer which made them way too dark because I cooked them whole. The next time I will cut them into pieces and marinate over night. While you can taste the lemon and soy, after marinating for four hours I think the flavors would stand out more after marinating overnight. But overall everyone liked them.