Pollo Campero: Guatemalan Fried Chicken

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

Cut up a whole chicken starting with the wings, then the leg quarters, and then the breast.

Separate the thigh from the drumstick and cut the breasts into quarters, saving the back for stock.

Prepare a wet brine for the chicken.

Make the flour dredge by adding 2 cups of all-purpose flour to a Ziploc bag.

Add 1 tablespoon of adobo seasoning, 1.5 teaspoons of Sasson seasoning, 2 teaspoons of black pepper, and 1 teaspoon of salt to the flour.

If using MSG, add 1 teaspoon of MSG instead of salt.

Add 2 teaspoons of ground cumin, 2 teaspoons of curry powder, 1 teaspoon of achote powder, 0.5 teaspoons of paprika, 1 teaspoon of oregano (optional), and 0.5 teaspoons of cayenne pepper to the flour mixture.

Add 2 teaspoons of dried shiitake mushroom powder to the mixture.

Close the Ziploc bag and shake it up to evenly incorporate the spices into the flour.

Dip the marinated chicken into the flour dredge, shaking off the excess flour before frying.

Heat canola oil in a cast iron pan to 350°F.

Fry the chicken pieces in the hot oil, then transfer them to a sheet tray with a screen.

Finish cooking the chicken in the oven to maintain color without over-browning.

Serve the Pollo Campero and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens