Main Dishes

Pollo Frito 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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Pollo Frito Fried Chicken
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Ingredients

Marinade:

  • 4 boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 Tbsp(15g) kosher salt
  • 1 tsp (4g) white pepper
  • 1 bunch parsley, chopped
  • 1 sprig rosemary, bruised
  • 1 bay leaf
  • 1 clove garlic, crushed
  • 1 lemon, juiced and zested
  • 1 cup (240ml) extra virgin olive oil

‍Dredge:

  • 2 large eggs
  • ⅓ cup (50g) all purpose flour
  • Water to adjust consistency
  • 3 quarts (2.8L) vegetable oil

Directions

  1. In a medium mixing bowl, whisk together salt, white pepper, parsley, rosemary, bay leaf, garlic, lemon juice and zest, and olive oil. Add chicken and mix until fully combined.  Cover and refrigerate for at least 1-3 hours.   
  2. To a separate medium mixing bowl add flour and eggs and whisk, adding water slowly until you have a thin batter.   Drop chicken into the batter and mix until fully coated.
  3. 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 2-3 minutes or until golden brown. 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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