Pollo Campero! Receta Original!!

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

Prepare the breading mixture by combining 2 cups of all-purpose flour with 3.5 tablespoons of smoked paprika, 2.5 tablespoons of onion powder, 1 teaspoon of white pepper, 2.5 tablespoons of curry powder, 0.5 tablespoon of ground ginger, 3 tablespoons of garlic salt, 2 tablespoons of ground cumin, 3.5 teaspoons of chili powder, 2.5 tablespoons of dried oregano, 2.5 tablespoons of salt, and black pepper to taste in a large bowl.

Mix all the ingredients well until the mixture is homogeneous.

Taste the breading to check for salt and adjust if necessary.

Cut the chicken into pieces, specifically using the thigh part known as 'cuadril'.

Coat each piece of chicken thoroughly with the breading mixture, ensuring no spots are left uncovered.

Place the breaded chicken pieces on a tray to drain any excess moisture.

Refrigerate the breaded chicken for 45 minutes to allow the breading to adhere better during frying.

After 45 minutes, prepare the fryer by heating oil to 350°F.

Fry the chicken pieces in batches, ensuring not to overcrowd the fryer. After one minute, shake the fryer gently to prevent the pieces from sticking together.

Fry for a total of 13 minutes, checking the chicken for doneness.

Once cooked, remove the chicken from the fryer and place it in an oven set to 180°F to keep warm while frying the remaining pieces.

Serve the fried chicken with freshly made fries and salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens