Dominican Crispy Fried Chicken (Printer-Friendly Version)

Golden, crispy fried chicken infused with a zesty, spiced marinade for rich Caribbean-inspired flavor.

# Ingredients Needed:

→ Chicken and Marinade

01 - 3 lbs chicken pieces (drumsticks, thighs, wings), skin on
02 - 2 limes, juiced
03 - 4 cloves garlic, minced
04 - 1 tablespoon Dominican oregano (or Mexican oregano)
05 - 1 tablespoon adobo seasoning
06 - 1 teaspoon salt, or to taste
07 - 1/2 teaspoon black pepper
08 - 1/4 teaspoon cayenne pepper (optional)
09 - 1/4 cup soy sauce
10 - 1/4 cup white vinegar

→ Dredge

11 - 2 cups all-purpose flour
12 - 1 tablespoon adobo seasoning
13 - 1 teaspoon garlic powder
14 - 1 teaspoon onion powder
15 - 1/2 teaspoon paprika
16 - 1/2 teaspoon black pepper
17 - 1/4 teaspoon cayenne pepper (optional)

→ Frying

18 - 4 to 6 cups vegetable or canola oil for frying

# Step-by-Step Directions:

01 - Rinse chicken pieces under cold water and pat dry thoroughly with paper towels to ensure marinade adherence.
02 - In a large bowl, whisk together lime juice, minced garlic, oregano, adobo seasoning, salt, black pepper, cayenne pepper if using, soy sauce, and white vinegar until fully combined.
03 - Add chicken pieces to marinade, massaging each piece to coat thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight for optimal flavor infusion.
04 - In a wide shallow dish, combine flour, adobo seasoning, garlic powder, onion powder, paprika, black pepper, and optional cayenne pepper. Whisk thoroughly to distribute spices evenly.
05 - Pour oil into a heavy bottom pot or Dutch oven, sufficient to fully submerge chicken pieces. Heat over medium-high until oil registers between 325°F and 350°F (160°C–175°C). Test with a small flour piece; it should sizzle and brown in about 30 seconds.
06 - Remove chicken pieces from marinade allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to adhere coating. Shake off excess flour.
07 - Carefully place chicken pieces in hot oil without overcrowding. Fry 6 to 8 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain temperature between 325°F and 350°F (160°C–175°C).
08 - Using tongs or a slotted spoon, transfer fried chicken to a wire rack lined with paper towels to drain excess oil and preserve crispness.
09 - Repeat dredging and frying with remaining chicken pieces, ensuring oil temperature remains consistent.

# Helpful Hints:

01 - For extra crispiness, consider double dredging by briefly re-dipping the chicken in marinade between two flour coatings or adding cornstarch to the dredge mixture.

Go Back