- 4 bone-in chicken thighs
- 1 Tbsp (15g) chicken bouillon
- 1 tsp (4g) ground cumin
- 1 Tbsp (15g) yellow mustard
- 5 cloves garlic, grated
- 1 Tbsp (15g) kosher salt
- 2 cups (280g) all purpose flour
- 3 quarts (2.8L) vegetable oil
Pollo Chuco Fried Chicken
A global fried chicken showdown. Joshua Weissman finds out who does it best.
Prep:
15 minutes
Cook:
5 minutes
Serves:
4
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Ingredients
Directions
- In a large mixing bowl, add chicken, chicken bouillon, cumin, mustard, garlic, and salt, and mix by hand until the chicken is fully coated. Cover and refrigerate for 2-3 hours or overnight.
- In a separate large mixing bowl, add flour and season lightly with salt. Add your chicken and press each piece into the flour to ensure it’s fully coated in the dredge.
- Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (175°C). Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 3-5 minutes or until golden brown. The internal temperature should read 165°F (75°C). Using a spider, transfer cooked chicken to a wire rack lined baking tray to drain off excess oil and season with salt to taste. Serve and enjoy.
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