How To Make Pollo Frito
Switch up your usual recipe and whip up a crispy plate of this pollo frito or Latin fried chicken. It's perfectly seasoned for a tasty dish!
Ingredients
- ¼ cup fresh lemon juice, (2 to 3 lemons)
- ¼ cup extra-virgin olive oil
- 1½ tsp salt
- 3½ lbs whole frying chicken, cut into 8 pieces
- 1 tsp black pepper, freshly ground
- 2 cups olive oil
- 1 cup all-purpose flour
- lemon wedges, for garnish
- 6 fresh Italian parsley sprigs, for garnish
Instructions
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In a large casserole dish, whisk the lemon juice, extra-virgin olive oil, and salt to blend. Add the chicken pieces and turn to coat. Cover and refrigerate for at least 2 hours and up to 1 day, turning the chicken pieces occasionally.
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In a large cast-iron frying pan or another heavy frying pan, add enough oil to come ⅓-inch up the sides of the pan. Heat the oil over medium heat.
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Meanwhile, drain the marinade from the chicken. Pat the chicken dry with paper towels. Sprinkle with pepper.
- Working in 2 batches, dredge the chicken in the flour to coat completely. Shake off the excess flour and then carefully add the chicken to the hot oil.
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Fry for about 25 minutes until the chicken is golden brown and just cooked through, turning occasionally. Using tongs, transfer the chicken to a paper towel-lined plate to drain the excess oil.
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Serve and enjoy!
Nutrition
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