Dominican Fried Chicken


  • 2 ½ lb. boneless chicken (uniformly cut strips, breasts, tenders, thighs or mixed)
  • 1 cup lime juice
  • 4 tbsp. soy sauce 
  • 2 tbsp. Worcestershire sauce
  • 4 cloves garlic (minced)
  • 2 cups all-purpose flour
  • 2 tsp. paprika 
  • 1 ½ tsp. black pepper 
  • 1 tsp. salt 
  • 4 cups vegetable oil


  • Serving Size: 4 to 6
  • Cook time: 90 Minutes

Making the marinade:

  1. In a large non-reactive mixing bowl, combine lime juice, soy sauce, Worcestershire sauce, and minced garlic.
  2. Add the chicken strips and marinate for 30 minutes or up to 3 hours.

Making the seasoned flour coating:

  1. In a separate mixing bowl, combine the flour, paprika, pepper and salt, and mix. 
  2. Remove the chicken from the marinade and pat the chicken pieces with paper towels, keep them moist so the coating can stick.
  3. Coat the marinated chicken with the seasoned flour mixture.

Frying the chicken:

  • Place the vegetable oil for frying into a deep-sided frying pan, or use a deep fryer if you have one. Heat the oil over medium-high heat to 360°F (182°C). 
  • Don’t crowd the pan with the chicken. Fry it in batches until golden brown outside and completely cooked inside (about 4 minutes per side). 
  • Place chicken on a plate lined with a paper towel to absorb the oil. Keep the chicken warm until you are ready to serve.