Chicharrones De Pollo (Puerto Rican Fried Chicken)

Puerto Rican chicharrones de pollo are deliciously crispy morsels of fried chicken, marinated with Latin spices and wrapped in a super crunchy crust.

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Chicharrones De Pollo (Puerto Rican Fried Chicken)

Chicharrones de pollo are the definition of Puerto Rican comfort food. I always knew I was in for a real treat when this childhood favorite was on the menu. Puerto Rican fried chicken is unlike any other chicken you’ve had, for a couple reasons. First, I cut up a whole fryer chicken into chunks, because we all know, the best pollo frito has to be on the bone. Then, we season it up with Latin spices like garlic, cumin, oregano and more to impart an explosion of flavors into the chicken.

Chicharrones De Pollo (Puerto Rican Fried Chicken)

While many cultures enjoy versions of fried chicken, I happen to think that my Puerto Rican chicharrones de pollo is THE CRISPIEST CHICKEN of them all. After all, the word chicharron refers to crispy fried pork rinds, which are famous for being delectably crunchy. So the concept of this recipe is to mimic the fantastic crunch factor of a pork rind, but with chicken. The secret? The key to making the best, crispiest fried chicken is Argo® Corn Starch, the leading corn starch brand with over 100 years of quality and trust over multiple generations.

Chicharrones De Pollo (Puerto Rican Fried Chicken)

There are lots of different uses of Argo® Corn Starch. If you’re into Asian cooking, you’ll know that corn starch is often used as a thickening agent for sauces, soups and stir-fries. It’s also the key why the chicken at your fave Chinese takeout is so dang crispy! I love using a combination of corn starch and all purpose flour to fry chicken. It creates an audibly crunchy and beautiful, deeply golden crust while ensuring a juicy, scrumptious interior. Argo® Corn Starch just makes my fried chicken better!

Chicharrones De Pollo (Puerto Rican Fried Chicken)

If you ask me, the ‘secret ingredient’ is the most important part of any recipe. It’s what sets your recipe apart from others and makes it a meal to remember. Argo® Corn Starch is the secret ingredient you’ve been looking for – bringing endless possibilities to the table and providing a worry-free solution to thicken, adjust texture and elevate your cooking and baking. From crispy chicken to thick gravy and sidewalk chalk to slime, Argo allows you to easily deliver delicious dishes and fun activities your whole family will love!

Chicharrones De Pollo (Puerto Rican Fried Chicken)

A couple important key notes about this recipe: you should use skin-on, bone-in chicken, otherwise, the flavor just isn’t the same. Dark meat is my personal favorite, especially chicken thighs. In my humble opinion, they are the most flavorful part of the chicken, have more skin, and are less dry. This is a personal preference, and I think it works better, but you can change it if you wish. Other than that, Puerto Rican fried chicken is all about the seasoning. And don’t forget my secret for the crispiest chicharrones de pollo. Argo® Corn Starch!

Chicharrones De Pollo (Puerto Rican Fried Chicken)

To learn about all the different ways you can use corn starch in your kitchen, visit the Argo® Corn Starch website!

Chicharrones De Pollo (Puerto Rican Fried Chicken)
5 from 5 votes

Chicharrones De Pollo (Puerto Rican Fried Chicken)

Course Main Course
Cuisine Puerto Rican
Keyword chicharrones de pollo, fried chicken, pollo frito
Prep Time 1 hour
Cook Time 15 minutes
Servings 6
Author Delish D’Lites


Chicken Marinade

  • 1 whole fryer chicken, cut into chunks 3-4 lbs
  • 1 ½ tbsp all purpose Adobo seasoning available in Latin/Ethnic food aisle
  • 1 tsp Sazon seasoning with Culantro and Achiote available in Latin/Ethnic food aisle
  • 1 tsp dried oregano
  • 2 tbsp white vinegar
  • 1 tbsp Mazola Corn Oil

Chicken Coating

  • 3/4 cup Argo® Corn Starch
  • 1 cup all purpose flour
  • 1 tsp all purpose Adobo seasoning available in Latin/Ethnic food aisle
  • 1 tsp Sazon seasoning with Culantro and Achiote available in Latin/Ethnic food aisle
  • Mazola Corn Oil for frying


  1. 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.

  2. 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.

  3. 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.

  4. Drain the chicken on paper towels and serve immediately.

Chicharrones De Pollo (Puerto Rican Fried Chicken)

Chicharrones De Pollo (Puerto Rican Fried Chicken)


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19 Responses

  1. 5 stars
    WOW!! This was Delicioso! Brought back memories of my puerto rican grandma’s kitchen. I didn’t have time to let the chicken marinate for an hour..but it still came out fantastic..Added this one to my Favorites page:)

  2. Usually When coating chicken an egg or some kind of wet is needed, how is the coating going to stay.

    Thank you

  3. 5 stars
    I literally just made this for thanksgiving and everybody started taking it before it was served with dinner so I had to write the review lol. I’m not a great cook so I started following recipes and followed this exactly. Bought the chicken chopped already, fried it up and IT WAS AMAZING! My daughter is already telling me to fry it again! So good! Super easy and fed enough ppl. Thanks

  4. 5 stars
    Thanks for sharing this recipe. I will be making this for dinner tonight but will be using chicken legs instead which is still dark meat. God bless you! GRACIAS!

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I’m Jannese, Founder of Delish D’lites

I’m a Puerto Rican girl living in paradise (Florida), and the creative mind behind Delish D’Lites. I love sharing my family recipes and travel inspired cuisine! My favorite things include collecting passport stamps, twerking to Latin music, and kissing puppies. Follow along on social.