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Puerto Pollo Frito Fried Chicken Recipe
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Puerto Pollo Frito Fried Chicken Recipe

There’s something magical about fried chicken, especially when it’s made with a unique touch. Puerto Pollo Frito Fried Chicken Recipe is one of those recipes that you’ll want to make again and again.
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Prep Time 35 minutes
Cook Time 40 minutes
Marinating Time 2 hours
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • Chicken = 02 lbs drumsticks (thighs) or (wings)
  • Buttermilk = 01 cup or plain yogurt
  • Garlic Powder = 01 teaspoon
  • Paprika = 01 teaspoon
  • Oregano = 01 teaspoon
  • Cumin = ½ teaspoon
  • Salt and Pepper to taste
For the Coating
  • Flour = 02 cups all-purpose
  • Paprika = 01 teaspoon
  • Garlic Powder = 01 teaspoon
  • Cayenne Pepper = ½ teaspoon for heat (Optional)
  • Salt and Pepper to taste
For Frying
  • Vegetable Oil enough to fill your frying pan about 2 inches deep

Equipment

  • Mixing Bowls (for marinating and coating)
  • A Whisk or Fork (for blending ingredients)
  • A Frying Pan or Deep Fryer
  • Tongs (for turning the chicken)
  • Paper Towels (for draining excess oil)
  • Meat Thermometer (for checking doneness) (Optional) 

Method
 

  1. Step by Step Instructions:
Step 01: Marinate the Chicken
  1. Mix buttermilk, garlic powder, paprika, oregano, cumin, salt, and pepper.
  2. Add chicken and coat well in the marinade.
  3. Cover the bowl and refrigerate for 2–4 hours.
Step 02: Prepare the Coating
  1. Combine flour, paprika, garlic powder, cayenne pepper, salt, and pepper.
  2. Stir the mixture until evenly combined.
Step 03: Coat the Chicken
  1. Take chicken from the fridge and remove excess marinade.
  2. Roll each piece in the flour mixture to coat.
  3. Shake off extra flour before frying.
Step 04: Heat the Oil
  1. Heat oil in a deep fryer or large pan.
  2. Aim for 350°F (175°C) or check with a small batter drop.
Step 05: Fry the Chicken
  1. Place coated chicken in hot oil carefully to avoid splashes.
  2. Fry in batches, leaving enough space between pieces.
  3. Cook each piece for 12–15 minutes, turning often.
  4. Ensure chicken reaches 165°F (75°C) inside.
Step 06: Drain and Serve
  1. Remove fried chicken and drain on paper towels.
  2. Serve the crispy chicken while it’s still hot.
  3. Enjoy!
Servings and Preparation Times
  1. Preparation Time: 15 minutes
  2. Cooking Time: 30–40 minutes
  3. Marinating Time: 2–4 hours (or overnight)
  4. Total Time: 4 hours and 55 minutes
  5. Servings: 4–6

Notes

  • Marinate the Chicken: Let the chicken sit in the marinade for at least 2–4 hours or overnight. This helps the flavors soak in and makes the chicken tender.
  • Use Fresh Oil: Always use clean, fresh oil for frying to ensure the best flavor and texture.
  • Don’t Overcrowd the Pan: Fry the chicken in small batches to keep the oil temperature steady and ensure even cooking.
  • Check for Doneness: Use a meat thermometer to check if the chicken is cooked through. The internal temperature should reach 165°F (75°C).
  • Drain on Paper Towels: After frying, place the chicken on paper towels to absorb excess oil and keep it crispy.