Dominican Fried Chicken Crispy (Printer-Friendly)

Golden, crispy chicken infused with zesty lime, garlic, and aromatic herbs delivers vibrant Caribbean flavor.

# What You’ll Need:

→ Chicken and Marinade

01 - 3 lbs chicken pieces (drumsticks, thighs, wings), skin on
02 - Juice of 2 limes
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 ground 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 ground black pepper
17 - 1/4 teaspoon cayenne pepper (optional)

→ Frying Oil

18 - 4–6 cups vegetable oil or canola oil, for deep frying

# Steps to Follow:

01 - Rinse chicken pieces under cold water and pat dry with paper towels to remove excess moisture.
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 - Add chicken pieces to the marinade and massage to coat evenly. Cover and refrigerate for at least 4 hours, ideally overnight, allowing flavors to intensify.
04 - In a shallow dish, combine all-purpose flour, adobo seasoning, garlic powder, onion powder, paprika, black pepper, and cayenne pepper. Whisk to blend thoroughly for an even coating.
05 - Pour oil into a large, heavy pot sufficient to submerge chicken. Heat over medium-high heat to 325–350°F. Test readiness by dropping a small flour piece into oil; it should sizzle and brown within 30 seconds.
06 - Remove chicken from marinade, allowing excess to drip. Coat each piece thoroughly in flour mixture, pressing gently to adhere. Shake off surplus flour.
07 - Carefully place 3–4 pieces into hot oil, avoiding overcrowding. Maintain oil temperature at 325–350°F, adjusting heat as necessary.
08 - Fry chicken about 6–8 minutes per side or until golden brown and internal temperature reaches 165°F. Use a meat thermometer to confirm doneness.
09 - Remove chicken with tongs or a slotted spoon and place on a wire rack over paper towels to drain and preserve crispness.
10 - Continue dredging and frying remaining pieces following the same process.

# Helpful Hints:

01 - Marinating overnight enhances flavor and tenderness. Avoid overcrowding the pan to maintain oil temperature and crispiness.

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