Papas Con Pollo Recipe

Prep potatoes

Peel potatoes if you prefer (skin on is fine). Cut into 1/4–1/2-inch sticks for classic fries. Place cut fries into a large bowl of cold water and rinse until water is clearer to remove surface starch.

Soak

Fill the bowl with cold water and soak the potatoes at least 30 minutes (or up to 2 hours) to remove excess starch. This helps them crisp.

Par-fry (optional for extra crispness)

Heat 3–4 cups vegetable oil in a heavy pot to 325°F (160°C). Drain and thoroughly pat fries dry with clean kitchen towels. Fry in batches for 3–4 minutes until pale and just tender but not browned. Remove to a wire rack or paper towel-lined tray.

Final fry

Raise oil temperature to 375°F (190°C). If you didn't par-fry, heat oil to 375°F now. Toss dried fries with 1 tablespoon cornstarch, garlic powder, paprika and 1/2 tsp salt and 1/4 tsp pepper to evenly coat. Fry in batches 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with remaining salt and pepper to taste.

Marinate

Trim and pat chicken pieces dry. Place chicken in a bowl or resealable bag with buttermilk and hot sauce (if using). Cover and refrigerate 30 minutes to 2 hours. The buttermilk tenderizes and flavors the meat.

Prepare coating

In a shallow bowl or rimmed plate, combine flour, 1/4 cup cornstarch, baking powder, garlic powder, onion powder, smoked paprika, dried oregano, 1 tsp salt and 1/2 tsp pepper. Mix thoroughly so spices are evenly distributed.

Dredge chicken

Remove chicken from buttermilk, letting excess drip off. Press each piece firmly into the flour mixture to fully coat, then shake off excess. For an extra-crispy double coating: dip coated pieces back into reserved buttermilk briefly then re-coat in flour mixture.

Heat oil

Pour 1.5–2 cups vegetable oil into a heavy skillet or Dutch oven to reach about 1/2 to 3/4-inch depth. Heat oil to 350–360°F (175–180°C). Use a thermometer for accuracy; maintaining temperature is key for crisp, non-greasy chicken.

Fry chicken

Fry chicken in a single layer without crowding the pan, 4–6 minutes per side for boneless pieces (internal temperature should reach 165°F / 74°C). Adjust time for thicker pieces; use a thermometer to check. Transfer cooked chicken to a wire rack set over a baking sheet to drain and keep crisp.

Finish

If the crust darkens before the interior reaches safe temperature, lower heat slightly and finish covered loosely in a 350°F (175°C) oven until done. Let rest 3–5 minutes before serving.

Arrange a generous portion of fries on a plate. Place fried chicken pieces on top or alongside. Sprinkle chopped parsley over the dish and serve with lime or lemon wedges and ketchup or preferred dipping sauce. Serve immediately while hot and crisp.