Best 4 Pollo Frito Recipes

Pollo frito or fried chicken is a dish that is enjoyed worldwide. It is a versatile dish that can be served as an appetizer, main course, or snack. This beloved dish has a crispy, golden crust and tender, juicy meat. Whether you prefer it bone-in or boneless, spicy or mild, there are countless ways to prepare pollo frito. With the right recipe and a few simple ingredients, you can create a mouthwatering dish that will satisfy your cravings and leave you wanting more.

Let's cook with our recipes!

POLLO FRITO

Pollo Frito image

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

Ingredients

1/4 cup fresh lemon juice (2 to3 lemons, depending on size)
1/4 cup extra virgin olive oil
1 1/2 teaspoons salt
1 (3 1/2 lb) whole frying chickens, cut into 8 pieces
1 teaspoon fresh ground black pepper
2 cups olive oil (approximate amount)
1 cup all-purpose flour (approximate amount)
lemon wedge, for garnish
6 sprigs fresh Italian parsley, for garnish

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

POLLO FRITO

Pollo Frito image

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

Ingredients

1/4 cup fresh lemon juice (from about 2 lemons)
1/4 cup olive oil
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
1 (3 1/2 lb) frying chickens, cut into 8 serving pieces
2 cups olive oil, for frying
1 cup all-purpose flour
lemon wedge

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 RECIPE

Pollo Frito Recipe image

Switch up your usual recipe and whip up a crispy plate of this pollo frtto or Latin fried chicken. It's perfectly seasoned for a tasty dish!

Provided by Ned

Categories Pan-Fry & Skillet

Time 2h40m

Yield 4

Number Of Ingredients 9

Ingredients

¼ cup (2 to 3 lemons) fresh lemon juice
¼ cup extra-virgin olive oil
1½ tsp salt
3½ lbs cut into 8 pieces whole frying chicken
1 tsp freshly ground black pepper
2 cups olive oil
1 cup all-purpose flour
for garnish lemon wedges
6 for garnish fresh Italian parsley sprigs

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 for at least 2 hours and up to 1 day, turning the chicken pieces occasionally.
In a large cast-iron frying pan or another heavy frying pan, add enough oil to come ⅓-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 for about 25 minutes until the chicken is golden brown and just cooked through, turning occasionally. Using tongs, transfer the chicken to a paper towel-lined plate to drain the excess oil.
Serve and enjoy!

Nutrition Facts : ServingSize 4.00, Sugar 0.00

POLLO ASADO

Pollo Asado image

Super easy and super good.

Provided by Jenny Egelhoff

Categories World Cuisine Recipes Latin American Mexican

Time 2h20m

Yield 4

Number Of Ingredients 10

Ingredients

½ cup chopped onion
¼ cup olive oil
¼ cup lime juice
2 teaspoons white vinegar
2 teaspoons ground cumin
2 cloves garlic, smashed
2 small dried red peppers
1 teaspoon sea salt
½ teaspoon ground black pepper
4 boneless, skinless chicken breasts

Steps:

Place onion, olive oil, lime juice, vinegar, cumin, garlic, red peppers, sea salt, and black pepper in a blender. Blend until smooth. Place chicken in a container or resealable plastic bag and pour marinade on top; toss to coat. Marinate in the refrigerator for 2 to 24 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Grill chicken until no longer pink in the centers, 6 to 7 minutes per side, depending on thickness. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 308.6 calories, Carbohydrate 11.8 g, Cholesterol 67.2 mg, Fat 17.7 g, Fiber 0.6 g, Protein 26.7 g, SaturatedFat 2.7 g, Sodium 548.6 mg, Sugar 1.1 g

Tips:

Use a good marinade: This will help to tenderize the chicken and infuse it with flavor. Some good options include a mixture of olive oil, garlic, oregano, cumin, and salt, or a mixture of buttermilk, hot sauce, and Worcestershire sauce.

Don't overcrowd the pan: When frying the chicken, make sure to leave enough space between the pieces so that they can cook evenly. If you overcrowd the pan, the chicken will steam instead of fry and will not be as crispy.

Cook the chicken over medium heat: This will help to prevent the chicken from burning. If you cook the chicken over too high heat, it will brown too quickly on the outside but will remain raw on the inside.

Use a meat thermometer to check the internal temperature of the chicken: The chicken is done cooking when it reaches an internal temperature of 165 degrees Fahrenheit.

Let the chicken rest before serving: This will help to keep the chicken juicy.

Conclusion:

Pollo Frito is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great option for a quick and easy weeknight meal or for a special occasion. There are many different ways to make Pollo Frito, so you can find a recipe that suits your taste and budget. With a little planning and effort, you can make Pollo Frito that is crispy, flavorful, and juicy.