RCI-MT.004.0668.001
Pollo Frito - Fried Chicken
Pollo Frito - Fried Chicken from the Recidemia collection
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultybeginner
Ingredients
- fryer 3 - 3 ½ pounds ( cut up washed under cold water and patted dry)1 unit
- of adobo dry rub ( look in the foundation page for the recipe )2 to 3 tablespoons
- Enough vegetable oil or shortening for deep frying.1 unit
Method
1
Pat the chicken pieces completely dry with paper towels to ensure crispy frying.
2
Season the chicken generously on all sides with the adobo dry rub, working the seasoning into the meat and ensuring even coverage.
3
Heat the vegetable oil or shortening in a deep skillet or Dutch oven to 350°F (175°C), using a thermometer to monitor the temperature.
10 minutes
4
Carefully place the seasoned chicken pieces into the hot oil, working in batches if necessary to avoid crowding the pan.
5
Fry the chicken for 12 to 15 minutes, turning occasionally, until the skin is golden brown and crispy.
13 minutes
6
Check that the thickest pieces (thighs or drumsticks) reach an internal temperature of 165°F (74°C) with a meat thermometer.
7
Transfer the fried chicken to a paper towel-lined plate to drain excess oil before serving.