Dominican Crispy Fried Chicken (Printer-Friendly)
Golden, crispy chicken marinated with lime, garlic, oregano, and spices delivering bold Caribbean flavors.
# What You’ll Need:
→ Chicken and Marinade
01 -
3 lbs chicken pieces (drumsticks, thighs, wings), skin on
02 -
2 limes, juiced (approximately 3.4 fl oz)
03 -
4 cloves garlic, minced
04 -
1 tbsp Dominican oregano (or Mexican oregano)
05 -
1 tbsp adobo seasoning
06 -
1 tsp salt, or to taste
07 -
1/2 tsp black pepper
08 -
1/4 tsp cayenne pepper (optional)
09 -
1/4 cup soy sauce (2 fl oz)
10 -
1/4 cup white vinegar (2 fl oz)
→ Dredge
11 -
2 cups all-purpose flour (approximately 8.5 oz)
12 -
1 tbsp adobo seasoning
13 -
1 tsp garlic powder
14 -
1 tsp onion powder
15 -
1/2 tsp paprika
16 -
1/2 tsp black pepper
17 -
1/4 tsp cayenne pepper (optional)
→ For Frying
18 -
4 to 6 cups vegetable or canola oil (for deep frying)
# Steps to Make This:
01 -
Rinse chicken pieces thoroughly under cold water and pat dry with paper towels to ensure marinade adheres properly.
02 -
In a large bowl, whisk together lime juice, minced garlic, Dominican oregano, adobo seasoning, salt, black pepper, cayenne pepper if using, soy sauce, and white vinegar until fully combined.
03 -
Submerge chicken pieces in the marinade, massaging the mixture into the meat to ensure even coating. Cover and refrigerate for at least 4 hours, preferably overnight for enhanced flavor.
04 -
Combine all-purpose flour, adobo seasoning, garlic powder, onion powder, paprika, black pepper, and optional cayenne pepper in a large shallow dish. Whisk well to distribute spices evenly.
05 -
Pour vegetable or canola oil into a deep, heavy-bottomed pot to fully submerge chicken pieces. Heat over medium-high until oil reaches 325-350°F, verified by a thermometer or test with a small flour piece sizzling and browning within 30 seconds.
06 -
Remove chicken from marinade, allowing excess liquid to drip off. Coat each piece thoroughly with the seasoned flour mixture, pressing flour onto the surface and shaking off excess.
07 -
Place dredged chicken pieces carefully into hot oil without overcrowding (3-4 pieces per batch). Maintain oil temperature between 325-350°F, adjusting heat as needed.
08 -
Fry chicken for 6-8 minutes per side until golden brown and internal temperature reaches 165°F. Use a meat thermometer for accuracy.
09 -
Remove chicken using tongs or slotted spoon and place on a wire rack lined with paper towels to drain excess oil and retain crispiness.
10 -
Repeat dredging and frying steps with remaining chicken pieces until all are cooked.
# Additional Notes:
01 -
For an extra crisp crust, consider double dredging the chicken by briefly dipping it back into the marinade before a second flour coating. Adding 1-2 tablespoons of cornstarch to the dredge mixture can also enhance crispness.
02 -
Avoid overcrowding the pot to maintain oil temperature and prevent soggy crust. Monitor oil temperature throughout frying.
03 -
If chicken browns too quickly or remains undercooked, reduce heat or finish cooking in a preheated oven at 350°F for 10-15 minutes.