Pollo Frito Recipes

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.

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.