De Pollo Frito Recipe

Marinate the chicken

Pat chicken pieces dry with paper towels. In a bowl or zip-top bag, combine buttermilk and hot sauce. Submerge chicken, cover, and refrigerate for at least 2 hours or up to overnight to tenderize and flavor.

Prepare the dredge

In a large shallow dish, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, oregano, salt, and black pepper until evenly combined.

Prep egg wash

In a separate bowl, whisk eggs with the milk until smooth.

Coat the chicken

Remove chicken from buttermilk, letting excess drip off. Dip each piece into the egg wash, then press thoroughly into the flour mixture to coat well. For an extra-crispy double layer, return the coated piece to the egg wash and dredge again in the flour mixture. Set coated pieces on a rack for 15–20 minutes to let the crust adhere.

Heat the oil

Pour oil into a deep heavy-bottomed pot or Dutch oven to a depth of about 2–2.5 inches. Heat over medium-high until oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately but not burn.

Fry the chicken

Working in batches (do not overcrowd), carefully lower chicken pieces into the oil. Fry until golden brown and crisp, about 12–16 minutes for bone-in pieces, turning once halfway through. Maintain oil temperature around 325–350°F (160–175°C) — reduce heat slightly if browning too quickly. Internal temperature should be 165°F (74°C) at the thickest part.

Drain

Transfer fried chicken to a wire rack set over a sheet pan or paper towels. Let rest 5 minutes before serving to finish cooking and crisp up.

In a medium bowl, beat softened cream cheese until smooth. Add shredded cheddar and monterey jack, minced jalapeño, lime juice, and minced garlic. Mix to combine. If the dip is too thick, whisk in buttermilk 1 teaspoon at a time (up to 2 tablespoons) until desired consistency for dipping. Season with salt and black pepper to taste. Chill briefly if preparing ahead; serve at room temperature or slightly chilled.

Combine diced tomatoes, diced onion, chopped cilantro, minced jalapeño, lime juice, and salt in a bowl. Toss gently and taste; adjust salt or lime as needed. Let rest 10–15 minutes for flavors to meld before serving.

If using tortillas, warm them briefly in a skillet or oven. Lay a bed of shredded lettuce on each tortilla or bun bottom. Place a piece of crispy fried chicken on top, spoon a generous amount of pico de gallo over the chicken, and drizzle or dollop with jalapeño cheese dip. Add pickled jalapeños and cilantro leaves if desired. Serve with lime wedges on the side.

Leftovers: Store chicken and dip separately in the refrigerator. Re-crisp chicken in a 375°F (190°C) oven for 10–12 minutes.