Pollo Frito Half Fried Chicken Recipe

Prepare and brine

Trim excess fat from the chicken pieces and pat them dry with paper towels. Using a fork or small knife, prick the skin lightly in a few places to help the marinade penetrate.

In a large bowl or zip-top bag, combine 2 cups buttermilk, 1 tablespoon hot sauce (if using), 1 tablespoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder. Stir or shake to combine.

Add the chicken pieces to the marinade, making sure each piece is fully submerged or well-coated. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor and tenderness.

About 30 minutes before frying, remove the chicken from the refrigerator to come closer to room temperature. This promotes even cooking.

In a large shallow dish or rimmed baking sheet, whisk together 2 cups all-purpose flour and 1 tablespoon cornstarch. Add 2 teaspoons paprika, 1 teaspoon onion powder, 1 teaspoon celery or seasoned salt, 1 teaspoon cayenne pepper, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Mix thoroughly so seasonings are evenly distributed.

Working one piece at a time, lift the chicken from the buttermilk, letting excess drip off. Dip each piece into the flour mixture, pressing firmly so a good coating adheres. Shake off any large excess and set coated pieces on a wire rack set over a baking sheet. For extra-crispy double coating (optional), return each coated piece to a few tablespoons of leftover buttermilk or a thin egg wash and then dredge again in the flour mixture.

Let the coated chicken rest on the rack for 10–15 minutes to set the crust. This helps the coating adhere during frying.

Pour about 3–4 cups oil into a large heavy skillet or dutch oven (enough to come about 1–1.5 inches up the side) or use a deep fryer. Heat the oil over medium-high heat until it reaches 325–350°F (160–175°C). If you don’t have a thermometer, test with a small pinch of flour—if it sizzles steadily, the oil is ready.

Working in batches so you don’t overcrowd the pan, carefully lower chicken pieces into the hot oil, skin-side down. Fry the pieces until golden brown, about 6–8 minutes per side, adjusting heat as needed to maintain oil temperature between 300–325°F (150–160°C). The goal for a half-fried finish is a deeply golden, crisp exterior while the interior is nearly cooked through but not fully finished (internal temp about 150–155°F / 65–68°C). Total fry time per piece in this stage will be about 12–16 minutes depending on piece size.

Use a slotted spatula or tongs to transfer fried pieces to a wire rack over a baking sheet to drain. Allow them to rest for 5 minutes.

Optional basting for extra flavor: melt 2 tablespoons unsalted butter with 2 sprigs of thyme or rosemary in a small saucepan and brush onto the hot fried pieces while they rest.

If serving immediately you may finish the chicken in a 375°F (190°C) oven for 6–10 minutes to finish cooking through and ensure internal temperature reaches 165°F (74°C). For a classic half-fried method intended for later service, cool the pieces to room temperature, then chill and re-fry or oven-finish before serving.

Arrange the half-fried chicken on a platter. Serve with lemon wedges and pickles or pickled onions on the side. If the chicken was half-fried and chilled, reheat by frying at 350°F (175°C) for 3–5 minutes or bake at 400°F (200°C) for 8–12 minutes until internal temperature reaches 165°F (74°C) and crust is re-crisped.

Serve hot with your choice of sides (mashed potatoes, coleslaw, or rice) and enjoy.