I will never claim to be the best fried chicken maker, but it was tasty! This recipe for pollo frito(fried chicken) was adapted from tips I received from friends. And from watching many, many hours of food network. That is “Diners, Drive-Ins and Dives”, if you were wondering. The first time I fried a small batch of bone in chicken it was not a pretty site. It was the frying temperature that was all wrong. Then I caught an episode of Triple D, where they stressed a lower temperature so that the chicken cooked all the way through and the exterior would be beautiful, golden and crispy. It was the best bone in fried chicken I have prepared to date. I use this same recipe for wings and chicken tenders as well. I pulled this recipe from my older files and thought it was worth sharing. For me, this is one of those recipes that I will cook once in a while or for a special dinner. I love all things fried, but it’s just not an everyday thing for me, that’s my reality, lol! As I always say, “everything in moderation”.
I have updated the post with some new pictures of some wings that I fried recently. They came out extra crispy and delicious!! Keep on scrolling for some tasty chicken tenders too!
After taking the chicken out of the brine, I let it come to room temperature on a paper towel lined baking sheet.
The dipping sauce is simply tomatill avocado salsa with toasted pepitas blended in there. Tasty!
Even with the chicken wings sauce, they were still very crispy!!
Crispy Fried Chicken Wings! Bacon Chipotle Mac n Cheese!
Pollo Frito -Crispy Fried Chicken
Craving crispy fried chicken, wings or tenders? This easy formula yields extra crispy fried chciken!!
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Servings: 4 Servings
Ingredients
Ingredients
The Brine
- 5 cups water
- 4 tablespoons salt
- 4 tablespoons sugar
- 1/4 section onion
- 4 cloves garlic’
- 1 teaspoon peppercorns
- 1 teaspoon crushed red pepper flakes
- 2 bay leaves
Buttermilk Wash
- 4 cups buttermilk
- 1/3 cup hot sauce your favorite
Flour Dredge
- 3 cups flour
- 1/3 cup cornstarch
- 2 tbsps smoked paprika
- 1 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon pepper
- 1/2 tablespoon salt
- 2 teaspoons chipotle powder or cayenne pepper
You Will Also Need
- 2 pounds chicken thighs (8 pieces) bone in, skin on
- About 5 to 6 cups of oil for frying
Instructions
Directions
- In a pot, add all of the ingredients for the brine. Heat to medium heat and cook just until it comes up to a simmer. Remove from heat and let cool completely.
- Transfer the chicken to a large plastic freezer bag. Pour the brine into the bag with chicken and seal well. Marinate in the brine for at least 24 to 48 hours. You could also marinate in a storage container if that is easier.
- When ready to cook chicken, remove from refrigerator at least 40 minutes before. Drain and discard all of the brine, set chicken aside.
- In one dish, combine the buttermilk and hot sauce, stir well to combine and set aside. In another dish, combine the flour with cornstarch and all of the seasonings, stir well, set aside.
- In a heavy, deep pot, preheat the oil to 300 degrees. Line a baking sheet with foil or parchment paper.
- One at a time dip chicken into the buttermilk, then into the flour. Repeat with buttermilk then again in the flour. Use your hands to press flour onto chicken. Transfer chicken pieces to lined baking sheet and let rest for at least 20-25 minutes while oil comes up to temperature.
- Fry only 2 to 3 pieces of chicken at one time so you do not overcrowd the pan. Fry the chicken for 17 to 19 minutes, turning over halfway through cooking time. Remove one piece of chicken and check the temperature with a meat thermometer, should read at least 165 degrees. Let chicken rest on a plate lined with paper towels for at least 15 to 20 minutes, it will be hot!
Notes
For Chicken Tenders: Cooking time is between 5-7, turning as needed.
For Wings and Drummettes: Cooking time is between 14-18 minutes, turning as needed.
The flour mix and buttermilk are good for about 24 wings or 24 tenders
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
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Hi Sonia. Not sure if you remember me but how are you beautiful? Yes you are! Still coming up with magnificent Mexican recipes. I love your cooking! I wish we knew each other. Que sera, sera! Keep up the good work. If you are married, your husband is surely blessed!
Hi Paul! Thank you! I am married, 34 years married. How are you?