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Chicharrón de Pollo
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Dominican Republic From Yudelka Duarte's kitchen in Dominican Republic.
Originally published on Cookpad Dominican Republic as Chicharrón de pollo, with US measurements.
A picture of Chicharrón de Pollo.

Chicharrón de Pollo

Yudelka Duarte
Yudelka Duarte @ydk03
Santiago De Chile.

Make the most of every part of the chicken—fats are necessary for the human body as long as you eat them in moderation. Well-fried, crispy chicken skins are perfect for snacking.

Make the most of every part of the chicken—fats are necessary for the human body as long as you eat them in moderation. Well-fried, crispy chicken skins are perfect for snacking.

Read more

Chicharrón de Pollo

Yudelka Duarte
Yudelka Duarte @ydk03
Santiago De Chile.

Make the most of every part of the chicken—fats are necessary for the human body as long as you eat them in moderation. Well-fried, crispy chicken skins are perfect for snacking.

Make the most of every part of the chicken—fats are necessary for the human body as long as you eat them in moderation. Well-fried, crispy chicken skins are perfect for snacking.

Read more
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Ingredients

30 minutes
  • Skin from 1 chicken
  • Salt
  • Lemon
  • Black pepper
  • Oregano
  • Paprika
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Steps

30 minutes
  1. 1

    Wash the chicken skin thoroughly with vinegar.

    A picture of step 1 of Chicharrón de Pollo.
    A picture of step 1 of Chicharrón de Pollo.
  2. 2

    Season with salt, lemon, black pepper, oregano, and paprika.

    A picture of step 2 of Chicharrón de Pollo.
    A picture of step 2 of Chicharrón de Pollo.
  3. 3

    Spread the skin out on a baking sheet lined with aluminum foil and bake until golden brown and crispy.

    A picture of step 3 of Chicharrón de Pollo.
    A picture of step 3 of Chicharrón de Pollo.
    A picture of step 3 of Chicharrón de Pollo.
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Yudelka Duarte
Yudelka Duarte @ydk03
Published in the US on April 13, 2026 15:46
Santiago De Chile.
me gusta cocinar en especial hacer postres...
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Keywords

Lemon Pepper Chicken

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