Easy Chicharrones Recipe (Crispy, Baked Then Fried)

How to Make Chicharrones - Baked Then Fried for Extra Crunch

Looking for a simple chicharrones recipe? This is how I make crispy skin chicarrones at home for parties or snacks - they always turn out crispy and flavorful, just how we want them.

What Are Chicharrones?

Chicharrones are crispy fried pork skins, popular across Latin America, the Caribbean, and Spain as a snack, appetizer, or part of a meal. The word "chicharrón" is Spanish, and it literally translates to "pork skin", though the dish itself varies a lot depending on where you're eating it.

In the United States, you'll most often see them sold as pork rinds or pork cracklings, which are typically made from pure skin with no fat. But in Mexico, Colombia, Cuba, Puerto Rico, and the Dominican Republic, chicharrones tend to include a layer of fat, and sometimes meat, making them heartier (and honestly more satisfying).

Here's a quick breakdown of how they differ by region:

• Mexican chicharrones are usually strips of pork skin with a bit of fat, seasoned with salt and lime.
• Cuban chicharrones typically use seasoned pork belly fried low and slow in its own fat until the skin blisters and crunches.
• Colombian chicharrones are similar to the Cuban style, often marinated in citrus or spices before frying.
• Puerto Rican chicharrones are made from pure skin, fried until very crispy and bubbly, like you see in a classic mofongo.
• Dominican chicharrones usually boil the pork first, then deep fry for a distinctive layered texture.

My version is more Mexican style (skin-on with a little fat left on for flavor) but I use a bake-then-fry method that makes them incredibly easy to pull off at home without the mess of a full deep fry. They're also similar to Southern-style pork crackling, just with a little more fat and soul.

Let's talk about how to make chicharrones, shall we?

Chicharrones Ingredients

The full ingredients list with measurements and more detailed recipe steps are listed in the printable recipe card at the bottom of the post.

• Pork Skin. Chicharrones de puerco. I get mine from the butcher. You can make chicharrones with pork belly (meat on) or just the skin (no fat), but I like to leave a little bit of fat on mine for extra flavor and ease of preparation. They always turn out GREAT this way.
• Sea Salt. To taste.
• Frying Oil. Use your favorite,, like vegetable oil, canola oil, avocado oil, or other.
• For Serving. Salt, fresh lime juice, other seasonings as desired.

Where to Buy Pork Skin for Chicharrones

I get this question a lot, so let me save you the trouble. Best options include:

• A local butcher. This is my first stop. Ask for pork skin with a thin layer of fat still attached. Many butchers sell it cheap since it's an off-cut. Call ahead so they can set some aside.
• Asian grocery stores. I see pork skin at my local Super G Mart all the time. Similar stores almost always carry it in the meat section.
• Latin/Mexican carnicerias. Ask for "cuero de puerco" or "carne para chicharrones." They'll know what you need.
• Warehouse stores (Costco, Sam's Club). Hit or miss depending on location, but worth checking. Sometimes they carry skin-on pork belly that works perfectly.

What to look for: You want pork skin with a thin, even layer of fat, not too thick, not scraped clean. Too much fat and it won't crisp properly, too little and you lose the flavor. About ¼ inch of fat is the sweet spot.

How to Make Chicharrones - the Recipe Method

My chicharrones recipe is broken down into 4 steps:

Step 1: Prep the Pork Skins. Trim any excess fat from the pork skin, but leave a bit of it on for flavor. Cut the pork skin into 1-inch strips, hit them with salt.

Step 2: Bake the Pork Skins. Bake for 1-2 hours. You want the pork skins to dry out and become crispy, golden brown. Your baking time can vary depending on the thickness of the pork skin.

Step 3: Fry the Pork Skins. Fry the pork skin in batches for 2-3 minutes to get them extra crispy. Drain on paper towels.

Step 4: Season and Serve. Season with salt, lime, and optional seasonings while still warm. Consider chili powder, cayenne pepper, or a Cajun seasoning blend for that signature Chili Pepper Madness heat

Boom! Done! Your fried chicharrones are ready to serve. You are good to go! I want to hear how you spiced them up!

Air Fryer Chicharrones

Don't want to deal with hot frying oil? You can absolutely make chicharrones in the air fryer. You'll still want to do the bake step first to dry out the skin, but the air fryer finishes them off beautifully.

After baking, instead of frying:

1. Preheat your air fryer to 400°F (204°C).
2. Place the baked pork skins in the air fryer basket in a single layer. Don't overcrowd them or they won't crisp evenly. Work in batches.
3. Air fry for 5-8 minutes, flipping halfway through, until the skins are golden, blistered, and crispy.
4. Remove, season immediately with salt, lime, and your spice blend of choice.

Air fryer tips: Every air fryer runs a little differently. Check at the 5-minute mark, as thinner pieces will be done sooner. The skins may puff up a bit, which is exactly what you want.

The texture won't be quite as dramatic as the deep-fried version, but you still get great crunch and it's a lot less messy.

What to Serve with Chicharrones

Chicharrones are incredible on their own, but here's how I love to serve them:

• Fresh lime wedges. A must. A squeeze of lime over hot chicharrones right out of the fryer is one of the best bites ever. Add a dusting of chili powder for Mexican street style.
• Hot sauce or salsa. Try them with my homemade salsa verde or a good habanero hot sauce for heat. They're made for each other.
• Classic Guacamole. The richness of the avocado plays perfectly against the crispy, salty pork skin.
• As a taco topping. Crumble them over tacos, esquites, or elote for an insane crunch factor.
• Alongside beans and rice. Serve them as a protein alongside Mexican rice and black beans for a full meal.
• With cold beer. Look, you already know.

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Storage & Leftovers

Store your chicharrones up to 5 days in the refrigerator in a sealed container. You can reheat them in the oven a few minutes to enjoy again, or use your air fryer.

They can be frozen, but freezing them can affect their crispiness.

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Chicharrones - Frequently Asked Questions

What's the difference between chicharrones and pork rinds?

Chicharrones typically refer to fried pork skin with some fat still attached, while pork rinds in the U.S. are usually dried-and-fried skin with no fat layer.

Why didn't my chicharrones get crispy?

Most likely there was too much moisture in the skin before frying. Make sure you bake them long enough in step two - you want them visibly dry and golden before they ever hit the oil. Don't rush this step. Thickness of the pork skin also affects baking time, so thicker pieces may need the full 2 hours.

Are chicharrones keto?

Yes, chicharrones are naturally zero-carb, high-protein, and high-fat, making them a perfect keto and low-carb snack. They're also gluten-free.

Can I make chicharrones without frying?

Yes! You can bake them the full way through, just extend the bake time at 300°F until they're as crispy as you like, or finish them in the air fryer (see my air fryer method above). The bake-only version won't have quite the same dramatic puff and crunch as the bake-then-fry method, but they're still really good.

Can I use pork belly instead of pork skin?

Absolutely. Pork belly with the skin on will give you a meatier, chewier chicharrón with big flavor. The process is basically the same, just expect a different texture. I love them made with pork belly.

What oil is best for frying chicharrones?

Use a neutral, high-smoke-point oil like vegetable oil, canola oil, or avocado oil. You want the oil at 350°F (177°C) - use a thermometer if you have one. Too hot and the outside burns, too cool and they soak up the oil instead of crisping.

How do I reheat chicharrones?

The oven is your best bet. Spread them on a baking sheet and heat at 350°F for 5-8 minutes. The air fryer at 375°F for 3-4 minutes also works great and brings back a lot of the crunch. Avoid the microwave, which will make them soft.

Can I make chicharrones ahead of time?

Yes, and this is one of my favorite things about this recipe. Do the bake step ahead of time (up to a day in advance), then do the quick fry right before serving. This makes them great for parties.

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Try Some of My Other Popular Party Dishes

• Crispy Carnitas - Carnitas are also great for a party with tender pork shoulder crisped in a pan then served as tacos.
• Fried Chicken Wings - My recipe makes the crispiest chicken wings, just the way I love them. These are so good!
• Classic Nachos - You can't have a party without nachos! You'll love this classic version.