POLLO FRITO -CRISPY FRIED CHICKEN
Craving crispy fried chicken, wings or tenders? This easy formula yields extra crispy fried chciken!!
Provided by Sonia
Categories Main Course
Time 1h5m
Number Of Ingredients 20
Steps:
- In a pot, add all of the ingredients for the brine. Heat to medium heat and cook just until it comes up to a simmer. Remove from heat and let cool completely.
- Transfer the chicken to a large plastic freezer bag. Pour the brine into the bag with chicken and seal well. Marinate in the brine for at least 24 to 48 hours. You could also marinate in a storage container if that is easier.
- When ready to cook chicken, remove from refrigerator at least 40 minutes before. Drain and discard all of the brine, set chicken aside.
- In one dish, combine the buttermilk and hot sauce, stir well to combine and set aside. In another dish, combine the flour with cornstarch and all of the seasonings, stir well, set aside.
- In a heavy, deep pot, preheat the oil to 300 degrees. Line a baking sheet with foil or parchment paper.
- One at a time dip chicken into the buttermilk, then into the flour. Repeat with buttermilk then again in the flour. Use your hands to press flour onto chicken. Transfer chicken pieces to lined baking sheet and let rest for at least 20-25 minutes while oil comes up to temperature.
- Fry only 2 to 3 pieces of chicken at one time so you do not overcrowd the pan. Fry the chicken for 17 to 19 minutes, turning over halfway through cooking time. Remove one piece of chicken and check the temperature with a meat thermometer, should read at least 165 degrees. Let chicken rest on a plate lined with paper towels for at least 15 to 20 minutes, it will be hot!
POLLO ASADO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h
Yield 16 servings
Number Of Ingredients 11
Steps:
- In a bowl, combine the olive oil, orange juice, lemon juice, lime juice, salt, pepper and garlic cloves. Whisk together.
- Place the chicken legs, juiced pieces of fruit and quartered onions in large plastic bags or a bowl. Pour the marinade over the top, tossing to combine. Cover with plastic wrap (if using bowl) or seal the bag up and marinate for at least 2 hours ... several hours is better. Toss a few times during the marinating process.
- Preheat a grill. Grill the chicken legs until cooked all the way through, turning occasionally so the chicken is cooked on all sides, 10 to 12 minutes.
- Separate the tortillas into 2 piles of 16, and then wrap each pile in foil and warm over the grill for 10 to 15 minutes.
- Serve the chicken legs with the warm tortillas, pico de gallo, refried beans and chipotle salsa.
POLLO FRITO
This recipe comes from Giada De Laurentiis. In southern Italy, lemons are abundant and used in everything. The lemon juice is the secret ingredient.
Provided by quotFoodThe Way To
Categories Whole Chicken
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 2049.7, Fat 181.8, SaturatedFat 34, Cholesterol 298.9, Sodium 1154.4, Carbohydrate 25.5, Fiber 1, Sugar 0.5, Protein 77.5
POLLO FRITO
Another great recipe from Giada De Laurentiis. There is an additional (inactive) prep time of 2 hours to let the chicken soak in the lemon mixture.
Provided by dojemi
Categories < 60 Mins
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- 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 at least 2 hours and up to 1 day, turning the chicken pieces occasionally.
- In a large cast iron frying pan or other heavy frying pan, add enough oil to come 1/3-inch up the sides of the pan.
- Heat the oil over medium heat.
- 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.
- Fry until the chicken is golden brown and just cooked through, turning occasionally, about 25 minutes.
- Using tongs, transfer the chicken to a paper towel-lined plate to drain the excess oil.
- Arrange the fried chicken on a warm platter and serve with the lemon wedges and parsley.
Nutrition Facts : Calories 1366.8, Fat 121.2, SaturatedFat 22.7, Cholesterol 199.2, Sodium 770.2, Carbohydrate 17.1, Fiber 0.7, Sugar 0.3, Protein 51.7
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- Place chicken, thyme sprigs, garlic, bay leaves, oil, and lemon slices in a large bowl; season with salt and pepper and toss to coat. Chill at least 4 hours or up to 8 hours.
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