Pollo Frito

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READY IN: 2hrs 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large resealable plastic bag, combine the lemon juice, olive oil, salt, and pepper.
  • Add the chickens pieces and seal bag.
  • Gently shake the bag to ensure the chicken is coated with the marinade.
  • Refrigerate for at least 2 hours and up to 1 day, turning the bag occasionally.
  • Preheat the oven to 200 degrees.
  • In a large cast-iron frying pan or other heavy frying pan, add enough oil to come to 1/3-inch up the sides of the pan.
  • Heat the oil over medium heat.
  • Meanwhile, drain the marinade from the chicken and pat the chicken dry with paper towels.
  • Dredge half of the chicken pieces in the flour to coat completely; shake off the excess flour.
  • Add the coated chicken to the hot oil and fry until golden brown and just cooked through, turning occasionally, about 25 minutes.
  • Using tongs, transfer the chicken to a paper towel lined plate to drain excess oil.
  • Then place the fried chicken on a baking sheet and keep it warm in the oven while frying the remaining chicken.
  • Repeat coating and frying the remaining chicken.
  • Arrange the fried chicken on a warm platter and serve with the lemon wedges.
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