Crispiest Dominican Fried Chicken (Printer-Friendly)
Golden, crispy chicken infused with Dominican spices and a tangy marinade delivers a vibrant and satisfying meal.
# What You'll Need:
→ 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 as substitute)
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)
→ For Frying
18 -
4 to 6 cups vegetable oil or canola oil
# Steps to Follow:
01 -
Rinse chicken pieces with cold water and pat dry thoroughly with paper towels to enhance marinade adhesion.
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 homogenous.
03 -
Submerge chicken pieces in the marinade, ensuring full coverage. Massage marinade into the meat using hands for optimal flavor penetration. Cover and refrigerate for a minimum of 4 hours, ideally overnight.
04 -
Combine all-purpose flour, adobo seasoning, garlic powder, onion powder, paprika, black pepper, and cayenne pepper in a shallow dish. Whisk to distribute seasonings evenly.
05 -
Pour oil into a heavy-bottomed pot or Dutch oven until it can submerge chicken pieces. Heat over medium-high flame to 325°F - 350°F (160°C - 175°C). Test readiness by dropping a pinch of flour; it should sizzle and brown within 30 seconds.
06 -
Remove chicken from marinade, letting excess drip off. Coat each piece thoroughly in the flour mixture, pressing gently to ensure adherence. Shake off excess flour.
07 -
Carefully place 3-4 pieces of dredged chicken into hot oil without overcrowding. Maintain oil temperature between 325°F and 350°F. Fry each side for 6-8 minutes until golden brown and cooked through (internal temperature 165°F/74°C).
08 -
Remove fried chicken with tongs or slotted spoon and place on wire rack lined with paper towels to drain excess oil and maintain crispness.
09 -
Repeat dredging and frying steps with remaining chicken pieces, ensuring consistent oil temperature and avoiding overcrowding.
# Extra Suggestions:
01 -
Marinating overnight intensifies flavor and tenderizes the chicken.
02 -
Maintaining oil temperature is crucial to avoid greasy or undercooked chicken.
03 -
For extra crispiness, consider double dredging by briefly dipping chicken back into marinade before second coating.