Pollo frito is Dominican fried chicken that uses no flour, so all those irresistible crispy bits come from the chicken itself. The outside gets a delicious skin that’s a little similar to roasted chicken.
These drumsticks get marinated with lots of fresh lime juice, garlic, adobo seasoning, and sazón seasoning, so they have a yummy mojo flavor. The chicken then starts by simmering in its own juices until partially cooked, then gets fried until the skin is crispy and the meat is juicy and fully cooked through.
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Difference between pica pollo & pollo frito
Pica pollo and even chicharrones de pollo are also referred to as Dominican fried chicken, but pollo frito stands out for its unique, flourless method.
Instead of dredging the chicken in flour before frying, this recipe starts by simmering the chicken in its marinade until it’s partially cooked. Then it’s fried until the skin turns golden and crispy, creating a flavorful crust without any breading. This method highlights the natural flavor of the chicken while keeping the inside tender and juicy.
Marinate the drumsticks as long as you can
Whether that’s 10 minutes or overnight, letting the chicken soak in that limey, garlicky marinade adds tons of flavor. The acidity from the lime and the salt also works to tenderize the chicken, which is essential for preventing the drumsticks from drying out.
You also don’t have to use just drumsticks to make pollo frito, though their my favorite. Any kind of bone-in chicken will work, from chicken thighs to drumsticks to wings.
Simmering the chicken first is key
Simmering the chicken first makes it nice and tender, so when you fry it, the inside stays juicy and the outside gets perfectly crispy. It also helps the chicken cook faster and more evenly.
Pat the chicken dry before frying
Before frying, use a paper towel to blot any moisture off the chicken. It helps the chicken crisp up and cook evenly, and it also keeps the oil from sizzling and popping too much which makes the frying process a lot safer and less messy.
Try using leftover pollo guisado
Take leftover pollo guisado or pollo al caldero and give it a quick 5 minute fry to transform it into pollo frito. Juts make sure to pat the chicken dry before placing the it into the hot oil. It’s a great way to refresh leftovers and get the same delicious results!
Pollo Frito sin Harina (Dominican Fried Chicken)
Ingredients
Instructions
- Place the chicken, garlic, lime juice, sofrito, adobo, sazón, salt, and oregano. Combine and set aside.
- Place the chicken and marinade in a pot over low to medium heat. Cover and cook for 10 minutes per side, until the chicken is partially cooked. Remove from the pot, pat the chicken dry with paper towels to help it crisp up and prevent the oil from popping, and set aside for the next step.
- Add frying oil to a pan over low to medium heat and let the oil get hot before carefully placing the chicken into the oil. Cook until golden brown on both sides, or about 5 minutes.
- Remove chicken from the oil and place on a paper towel lined plate. Serve with tostones and pickled onion. Buen provecho!
One Response
Muy rica