Title: Pollo Campero (Central American Fried Chicken)
Categories: Latin amer, Chicken, Copycat
Servings: 5
TO BRINE THE CHICKEN:
5 c Water
1/2 c Kosher salt
2 ts Freshly ground black pepper
2 ts Red chile flakes
10 Bone-in chicken pieces
-(4 lb); preferably
-drumsticks and thighs
FOR THE FLOUR DREDGE:
2 c All-purpose flour
1 1/2 tb Seasoning salt, such as
-Lawry's
1 tb Freshly ground black pepper
1 tb Ground white pepper
1 1/2 ts Ground cumin
1 1/2 ts Curry powder
1 1/2 ts Paprika
1 1/2 ts MSG
3/4 ts Cayenne
TO FRY:
4 c Vegetable or other neutral
-oil
* For table salt use half as much by volume.
Pollo Campero is a restaurant chain that originated in Guatemala and
is now famous throughout much of Central America and beyond, in
particular for the juicy, flavorful, and richly spiced fried chicken
recreated by this recipe.
Their signature dish is delicious and succulent fried chicken that's
layered with spices, perfect when paired with tortillas, french
fries, a dinner roll, or a more appropriate Central American side
dish, yuca fries.
It took me a while to recreate the dredging's specific spice
profile, but this version, which includes both white and black
pepper, cumin, curry powder, chile pepper, and more, hits closest to
my sense memories. Just as important: a small dose of MSG, required
for its savory, umami kick.
Shallow-frying the chicken ensures crispy, golden brown pieces all
over without the amount of oil required for full deep frying.
A small dose of MSG gives the chicken the savory flavor of the
original.
To Brine the Chicken: In a very large mixing bowl or vessel, stir
together water, salt, black pepper, and red chile flakes until salt
is dissolved.
Add chicken, making sure it is submerged in the brine. Cover with
plastic and refrigerate for at least 4 and up to 12 hours.
For the Flour Dredge: In a medium bowl, whisk together seasoning
salt, flour, black pepper, white pepper, cumin, curry powder,
paprika, MSG, and cayenne.
Fit a wire rack over a rimmed baking sheet. Working with one piece
of chicken at a time, lift chicken from brine and dip in the flour
mixture to completely coat, using fingers to press the flour coating
onto every nook and cranny.
Place the dredged chicken on rack and repeat with the remaining
chicken pieces.
To Fry: Line a second baking sheet with a wire rack for the finished
fried chicken. Fill a large cast iron skillet with about 1 inch oil
and heat to 350 F (175 C) over medium-high heat. Working in batches
and being careful not to overcrowd the skillet, fry chicken, turning
once, until golden brown all over and an instant-read thermometer
inserted into the center (but not touching the bone) registers 150 F
(65 C) for white meat and 165 F (75 C) for dark, about 15 minutes
per batch (note that frying times can vary depending on the size and
shape of the chicken pieces).
Transfer fried chicken to the prepared rack and let cool at least 5
minutes before serving. Return oil to 350 F (175 C) and repeat with
remaining chicken.
