Puerto Rican Fried Chicken is one of the easiest chicken dishes to make. You only need a few simple ingredients like chicken and a few spices. But those spices are what make this a very flavorful recipe!
You must try this delicious Puerto Rican Fried Chicken recipe. In Puerto Rico, we call it pollo frito and it doesn’t matter if it is thighs or drumstick it will still be pollo frito!
It is seasoned with the typical homemade adobo, sazón spice mix, and a few other spices. It is flavorful and surprisingly juicy even though it is slowly fried for 20-22 minutes.
This is a no flour fried chicken but if you like that extra crunchy chicken pieces then give the Puerto Rican chicharrones de Pollo a try.
Almost any side is good with fried chicken. My favorite is rice like a Puerto Rican arroz guisado con maiz with a few Sweet plantains slices on the side.
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Why This Recipe Works
- The best part of this fried chicken is that it requires no type of breading and it will still be crispy!
- This is a great chicken recipe for dinner or to be served as finger food with plantain arañitas or just some french fries.
Recipe Ingredients
- Chicken drumsticks– I use chicken drumsticks in this recipe, but you can use any part of the chicken you like. You can use chicken thighs or even chicken wings but these take about 10 minutes less.
- Lemon– Not everyone does but I like to add half of the lemon. If you like to have more of a lemony flavor then you can add the whole lemon.
- Seasonings– I used dried oregano, onion powder, adobo, and sazón. If you like to add some spiciness, add ¼ of a teaspoon of red pepper chili flakes.
- Oil– I used vegetable oil but you can use your preferred frying oil.
How to Make Puerto Rican Fried Chicken
- Photo 1: The first thing I always like to do to the chicken is to clean it. I like to remove anything that was left like feather pieces and rinse it. Then I always slit the chicken so the seasoning can penetrate better.
- Photo 2: Take half of a lemon and squeeze over the chicken and give it a good mix.
- Photo 3: Mix all the seasonings with a little bit of oil and pour it over the drumsticks. Toss it around and rub the seasoning into every little crack.
- Photo 4: First, you fry on medium heat for 5 minutes on each side and then turn that heat up to medium-high to finish your chicken. This is like a double fry but without removing the meat from the pan.
Recipe Tip
- You don’t have to leave your chicken marinating for it to have a good flavor. If you can, it is a plus but not really needed.
Frequently Asked Questions
In Puerto Rico, it’s not common to boil chicken and then put it to fry. It is not necessary to boil your drumsticks because they will cook all the way through in the oil. But in some countries like the Dominican Republic, some people boil their chicken before frying.
If you are making chicken drumsticks, 20 to 22 minutes will do. This always depends on how thick the chicken is. To make sure your fried chicken is cooked you just have to poke it and see if the juices run clear. If not, you must cook your chicken for a little longer.
You might think that the secret to crispy chicken is flour but that is not always the case. In Puerto Rican fried chicken we don’t use flour and yet you will get a nice crisp crust. The way that this is done is by first frying the chicken slowly. Then you turn your heat up and flip your chicken a couple of times. Like double frying!
More Recipes To Go With Fried Chicken
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Puerto Rican Fried Chicken
Ingredients
Instructions
- In a small bowl, combine 2 tablespoons of oil with adobo, sazón, onion powder and oregano. Mix it until it is well combined and set aside.
- Score your chicken drumsticks. Make two slits on the biggest side of the chicken and one slit on the smaller side.
- Add all the drumsticks to a large bowl. Squeeze the half of lemon over it. Pour the seasoning mix over the chicken and combine well until all the pieces are covered.
- Add the oil to a large pan over medium heat. Fry the chicken for 5 minutes on each side. Turn up the heat to medium-high and fry for 6 minutes on each side. Remove from oil. Serve and enjoy.
Stephenie says
Hola, si lo se que no todos hierven la carne antes de freirla. Pero se de personas que lo hacen aunque claro no todas. Gracias por la visita!
Anonymous says
Su comentario dice que en República Dominicana boiled before Friend no es correcto
En R.D se fríe el pollo como en Puerto Rico..
Stephenie says
Let me know how it went, thank you for the visit!
Anonymous says
I’m trying this recipe tonight, hope it turns out good pray for me every one this looks so.good I also want some Puerto Rican rice and refried beans with it 😋
Stephenie says
It was everything, the flavor the smell from the leña. Thank you for the visit Ivonne!
Ivonne says
That’s what I’m talking about just like my abuela use to make and you never get tired of eating it especially when fried in lard back in the days in the campo of Puerto Rico in the “Fogon”
Stephenie says
Hi Izzu, let me tell you that I 100% agree with you with the manteca. It makes everything fried better like Bacalaitos and alcapurrias. Thank you for the visit and comment 😊.
Izzu says
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Old Boricua! Pollo frito just needs salt, pepper, garlic and cook in oil (old days we use Manteca)!🤗
Stephenie says
Thank you for giving the recipe a try!
Anonymous says
This hit home. It was delicious and reminded me of when my mom (bless her soul) would make it. But I love the twist.
Thavjnyy for sharing. My hubby and me loved it!
Stephenie says
Hi Jennifer, thank you for visiting us. What is wrong when you make the rice? too dry? too wet? let me know and i’ll help you troubleshoot. Try our rice and beans, or the garden rice recipe and let me know if you have any trouble.