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Fried Lime Chicken Bites in metal bowl topped with lime wedges and kosher salt.

Fried Lime Chicken Bites

  • Author: Maddie
  • Total Time: 1 hour
  • Yield: 2 Servings 1x


This recipe is standard in the DR; we call it “Chicharrones de Pollo.” Even though the texture of the chicken bites may vary, the tangy taste is mostly the same. “Chicharrones de Pollos,” or Fried Lime Chicken Bites, are probably always on any beach restaurant menu. It is a simple, delicious appetizer or snack, and the best part is that it is super easy to make. It’s the Caribbean version of the Chicken Fingers.


Units Scale


  • 3 chicken thighs, cut in small pieces (15 ounces)
  • 1/4 cup Lime Juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 4 garlic cloves, mashed
  • 1 tablespoon ground oregano
  • 2 tablespoons of Ranchero Salsa Inglesa (or Worcestershire Sauce)


  • 1/2 cup of All-Purpose Flour, sifted
  • 2 tablespoons of cornstarch
  • 1 teaspoon ground oregano
  • 1/4 teaspoon salt
  • Avocado Oil for deep frying


  1. Marinade: In a medium bowl, whisk together lime juice, salt, ground pepper, mashed garlic, ground oregano, and the Salsa Inglesa (or Worcestershire Sauce).
  2. Chicken: Add the chicken pieces to the bowl and stir to coat in the marinade. Cover the bowl and refrigerate for at least 30 minutes-2 hours. This will help infuse the meat with the flavors and keep it moist while frying.
  3. Seasoned Flour: In a large ziplock bag (or bowl), add the flour, cornstarch, ground oregano, and salt. Close the bag and shake to mix everything well.
  4. Fry: Heat about 1 inch of avocado oil in a large, deep skillet over medium-high heat until hot. Working in batches, remove the chicken from the marinade and dredge in the flour mixture, shaking off any excess. Fry the Chicken in the hot oil for about 4-5 minutes per side or until golden and crispy.
  5. Transfer: Using a slotted spoon, transfer the chicken to a wire rack of paper towels to drain any excess oil
  6. Serve: Serve with Potato Fries or Plantain “Tostones”, a couple of lime wedges and kosher salt.
  7. Enjoy!


  • Marinade the Chicken: Marinating it for at least 30 minutes will help infuse the meat with flavor and keep it moist while frying.
  • Use a seasoned flour mixture: A seasoned flour mixture will help create a crispy and flavorful coating on the Chicken.
  • Fry in small batches: To ensure that the chicken cooks evenly and stays cripsy, fry in small batches, about 5-6 pieces at a time.
  • Drain Excess oil: After frying, place the Chicken on a wire rack to drain any extra fat and prevent the coating from becoming soggy.
  • Serve with lime wedges: For an extra burst of lime flavor, serve with lime wedges on the side. Squeezing fresh lime juice over the chicken before serving will add an extra zing to each bite.
  • Make Ahead: You can prep the Chicken and let it marinate in the fridge overnight for up to 2 days in a glass storage container with lid.
  • Storage: Once the fried Chicken Bites have cooled to room temperature, store them in an airtight container or resealable plastic bag in the refrigerator. They can be stored for up to 3 days. When ready to reheat, place them on a baking sheet in a preheated oven at 350F for 10-15 minutes or until heated through.
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Fry
  • Cuisine: Dominican


  • Serving Size: 1 Serving
  • Calories: 576
  • Sugar: 0.9
  • Sodium: 1,150
  • Fat: 28.7
  • Saturated Fat: 6.6
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 37.7
  • Fiber: 2.8
  • Protein: 38.4
  • Cholesterol: 345

Keywords: Chicken, bites, Lime, appetizer, snack