Pollo Campero Recipe
In this blog, I will share with you a Pollo Campero recipe that is extremely delicious.
Ingredients
To Brine the Chicken:
- 5 cups water
- 1/2 cup Diamond Crystal kosher salt
- 2 tsp freshly ground black pepper
- 2 tsp red chile flakes
- 10 bone-in chicken pieces (about 4 pounds/1.8kg total)
For the Flour Dredge:
- 2 cups all-purpose flour
- 1 1/2 tablespoons salt
- 1 tbsp freshly ground black pepper
- 1 tbsp ground white pepper
- 1 ½ tbsp ground cumin
- 1 1/2 tbsp curry powder
- 1 1/2 tsp paprika
- 1 1/2 tsp MSG
- 3/4 tsp cayenne
To Fry:
- 4 cups neutral oil, for frying vegetables
Instructions
To Brine the Chicken:
- In a very large mixing bowl or vessel, stir together water, salt, black pepper, and red chile flakes until the salt is dissolved.
- Add chicken to brine, submerging it completely. For at least four hours and up to twelve hours, cover this with plastic and place it in the refrigerator.
For the Flour Dredge:
- Add seasoning salt, flour, black pepper, white pepper, cumin, curry powder, paprika, MSG, and cayenne to a medium bowl and whisk until smooth.
- Using a rimmed baking sheet, place a wire rack over it. When coating chicken, lift each piece from the brine and dip in the flour mixture, using your fingers to make sure the flour gets into every crevice.
- Dredge the remaining chicken pieces and place them on a rack.
For the fryer:
- 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. about 15 minutes per batch.
- Transfer the fried chicken to the prepared rack and let cool for at least 5 minutes before serving. Return oil to 350°F (175°C) and repeat with the remaining chicken.