The Pollo Loco Recipe

Prepare brine and brine chicken

In a large bowl or container, combine 3 cups buttermilk, smashed garlic cloves, 1.5 tbs kosher salt, and 1 tsp black pepper. Whisk to dissolve. Submerge the chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 4 hours or overnight. This tenderizes and seasons the meat.

Remove chicken from refrigerator 30 minutes before breading to take the chill off (keeps oil temperature steady). Reserve the brine/buttermilk for use in the wet wash if desired.

Make seasoned flour

In a wide shallow bowl or rimmed baking sheet, whisk together 2.5 cups all-purpose flour and 0.5 cup cornstarch. Add 1 tbs smoked paprika, 1 tsp sweet paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne, 1 tsp dried oregano, 2 tsp kosher salt, and 1 tsp black pepper. Mix thoroughly so the spices are evenly distributed.

Prepare wash

In a medium bowl, whisk together 1 cup buttermilk, 2 large eggs, and 1 tsp hot sauce (optional). If you reserved the brine from the chicken, you can use some of it in place of part of the buttermilk to increase flavor.

Set up a dredging station: seasoned flour in one dish, wet wash in another, and a tray for rested pieces. Working one piece at a time, shake off excess buttermilk from the chicken, dip into the wet wash to coat fully, then transfer to the seasoned flour and press firmly to adhere a thick coating. For extra-crispy double-coat: after the first dredge, return to the wet wash briefly and then into the flour again, pressing to form a craggy crust.

Place breaded chicken on a rack set over a sheet pan and refrigerate uncovered for 20–30 minutes. This helps the crust set and reduces shedding during frying.

Heat oil

Pour neutral oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches (roughly 1.2–1.5 liters). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour—if it sizzles steadily and browns slowly, oil is in the right range.

Fry chicken in batches without overcrowding. Gently lower pieces into the oil skin-side down. Maintain oil temperature between 325–350°F (160–175°C). Fry bone-in thighs ~12–15 minutes per side total, turning as needed, until golden brown and internal temperature reaches 165°F (74°C) at the thickest part. Thinner pieces or boneless will take less time—adjust accordingly. Use a thermometer to ensure doneness.

Remove cooked pieces to a wire rack over a sheet pan to drain and rest for 5 minutes. If desired, keep warm in a 200°F (95°C) oven for multiple batches while finishing frying.

Toast brioche buns and prepare pickles

Split brioche buns and lightly butter the cut sides with the unsalted butter. Toast in a skillet over medium heat or on a griddle until golden and slightly crisp, about 1–2 minutes per side. Arrange Grillo's dill pickles on a small plate or have them ready to assemble on the sandwich.

Make scallion ketchup

In a small bowl, combine 0.75 cup ketchup with 4 thinly sliced scallions, 1 tsp rice vinegar, 1 tsp fresh lime juice, 0.5 tsp sugar, and 0.25 tsp kosher salt. Stir to combine and let sit for 10–15 minutes to mellow and marry flavors. Chill if preparing ahead.

Make spicy loco sauce

Whisk together 0.5 cup mayonnaise, 2 tbs sour cream (or crème fraîche), 2 tsp Sriracha, 1 tsp smoked hot sauce (optional), 1 tsp honey, 1 tsp fresh lemon juice, 0.5 tsp garlic powder, and 0.25 tsp kosher salt. Taste and adjust heat or sweetness to preference. Refrigerate until assembly.

Assemble the sandwiches: Spread a generous layer (about 2 tbs) of scallion ketchup on the bottom bun. Place a handful (~1/4 cup) shredded lettuce if using. Set a hot fried chicken piece on top. Spoon 1–2 tbs spicy loco sauce over the chicken, add 2–3 slices of Grillo's dill pickles and a scattering of thinly sliced scallion greens. Cap with the toasted top bun.

Serve immediately while the chicken is hot and crisp. Provide extra loco sauce and pickles on the side as desired.