Mama’s Puerto Rican Chicken

Total Time

Prep: 20 min. Cook: 45 min.


8 servings

Updated: Jun. 17, 2023
My mom has a vast repertoire of recipes, and this extra-crispy, spiced-up chicken is the best one of the bunch. We love it served with a side of traditional red beans and rice. —Edwin Robles, Milwaukee, Wisconsin
Mama's Puerto Rican Chicken Recipe photo by Taste of Home


  • 1 broiler/fryer chicken (about 4 pounds), cut up
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder, divided
  • 1 teaspoon salt, divided
  • 1 teaspoon coarsely ground pepper, divided
  • 1 cup dry bread crumbs
  • 3/4 cup all-purpose flour
  • 2 large eggs, beaten
  • 1/4 cup canola oil
  • 1/4 cup butter


  1. Preheat oven to 350°. Sprinkle chicken with cumin, oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper. In a shallow bowl, mix bread crumbs with remaining garlic powder, salt and pepper. Place flour and eggs in separate shallow bowls. Dip chicken pieces in flour to coat all sides; shake off excess. Dip in eggs, then in crumb mixture, patting to help coating adhere.
  2. In a large skillet, heat oil over medium heat. Stir in butter. Add chicken in batches; cook until golden brown, 2-3 minutes per side. Place chicken on a rack in a shallow roasting pan. Bake, uncovered, until chicken is no longer pink, 30-35 minutes.

Nutrition Facts

1 serving: 421 calories, 20g fat (6g saturated fat), 152mg cholesterol, 507mg sodium, 19g carbohydrate (1g sugars, 1g fiber), 38g protein.