Pollo Frito Recipe
Latin American · Main course · 45 min total
Crispy, golden fried chicken marinated in a blend of Latin spices, perfect for a family dinner or party.
20
min prep
min prep
25
min cook
min cook
4
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 1 whole chicken (about 3-4 lbs), cut into 8 pieces
- 4 cloves garlic, minced
- 1 tablespoon adobo seasoning
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup sour orange juice (or mix 2 tbsp orange juice + 2 tbsp lime juice)
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Vegetable oil for frying
Instructions
- In a large bowl, combine garlic, adobo, cumin, oregano, salt, pepper, and sour orange juice. Add chicken pieces and toss to coat. Cover and refrigerate for at least 1 hour, or overnight.
- In a shallow dish, mix flour, paprika, and garlic powder. Dredge each chicken piece in the flour mixture, pressing to adhere. Shake off excess.
- In a deep skillet or Dutch oven, heat about 1 inch of oil to 350°F (175°C). Fry chicken in batches, skin-side down first, without crowding. Cook for 12-15 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C).
- Drain on paper towels. Serve hot.
Tips
- For extra crunch, let the coated chicken rest for 10 minutes before frying.
- Store leftovers in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
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