Pollo Frito Recipe
Classic Fried Chicken OR Spicy Fried Guajillo Chili Chicken topped with Lettuce, Ranch, Tomato, Cilantro, Sharp Cheddar and Jack, fresh Jalapeño
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Ingredients
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Chicken Marinade
Coating
Garnishes
Frying
Method
Marinating the Chicken
Prepare the Marinade
In a large bowl, combine buttermilk, hot sauce, guajillo chili powder (if using), salt, black pepper, garlic powder, and onion powder. Mix well.
Marinate the Chicken
Add the chicken pieces to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.
Coating the Chicken
Prepare the Coating
In a separate bowl, combine the all-purpose flour, cornstarch, paprika, salt, and black pepper. Mix well.
Coat the Chicken
Remove the chicken from the marinade, allowing excess marinade to drip off. Dredge each piece in the flour mixture, ensuring an even coating. Shake off any excess flour.
Frying the Chicken
Heat the Oil
In a large, heavy pot or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Chicken
Carefully add the coated chicken pieces to the hot oil, in batches if necessary, to avoid overcrowding. Fry for about 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C).
Drain the Chicken
Remove the fried chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
Serving the Chicken
Assemble the Dish
On a serving plate, place a piece of fried chicken and top it with shredded lettuce, sliced tomato, chopped cilantro, shredded sharp cheddar, shredded jack cheese, and sliced jalapeño.
