Best Pollo Frito Recipes

POLLO FRITO

Pollo Frito image

Provided by Giada De Laurentiis

Time 2h40m

Yield 4 servings

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-pound) whole frying chicken, cut into 8 pieces
1 teaspoon freshly ground black pepper
2 cups olive oil (approximate amount)
1 cup all-purpose flour (approximate amount)
Lemon wedges, 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.

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

POLLO FRITO image

Categories Chicken

Yield 4

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-pound) whole frying chicken, cut into 8 pieces
1 teaspoon freshly ground black pepper
2 cups olive oil (approximate amount)
1 cup all-purpose flour (approximate amount)
Lemon wedges, 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.