POLLO FRITO RECIPES

Steps:

• In a large resealable plastic bag, combine the lemon juice, olive oil, salt, and pepper.
• Add the chickens pieces and seal bag.
• Gently shake the bag to ensure the chicken is coated with the marinade.
• Refrigerate for at least 2 hours and up to 1 day, turning the bag occasionally.
• Preheat the oven to 200 degrees.
• In a large cast-iron frying pan or other heavy frying pan, add enough oil to come to 1/3-inch up the sides of the pan.
• Heat the oil over medium heat.
• Meanwhile, drain the marinade from the chicken and pat the chicken dry with paper towels.
• Dredge half of the chicken pieces in the flour to coat completely; shake off the excess flour.
• Add the coated chicken to the hot oil and fry until golden brown and just cooked through, turning occasionally, about 25 minutes.
• Using tongs, transfer the chicken to a paper towel lined plate to drain excess oil.
• Then place the fried chicken on a baking sheet and keep it warm in the oven while frying the remaining chicken.
• Repeat coating and frying the remaining chicken.
• Arrange the fried chicken on a warm platter and serve with the lemon wedges.

Steps:

• A deep-fry thermometer
• Place chicken, thyme sprigs, garlic, bay leaves, oil, and lemon slices in a large bowl; season with salt and pepper and toss to coat. Chill at least 4 hours or up to 8 hours.
• Remove chicken from marinade and pat dry; discard marinade. Lightly beat 4 eggs in a large bowl; add chicken and toss to coat. Let stand 1 hour. (Bringing the chicken to room temperature ensures even frying).
• Fit a large cast-iron skillet or other heavy straight-sided skillet (not nonstick) with deep-fry thermometer; pour in oil to measure 1" and heat over medium-high heat until thermometer registers 350°.
• Place 1 1/2 cups flour in a shallow bowl; season with salt and pepper. Remove chicken from egg, letting excess drip back into bowl. Dredge in flour, shaking off excess. Working in 2 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature between 325°–350°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken piece registers 165°, 10–12 minutes for wings and 12–15 minutes for thighs, legs, and breasts. Transfer chicken to a wire rack set inside a large baking sheet; season with salt and pepper. Let cool at least 10 minutes before serving.
• Meanwhile, place remaining 1 cup flour in another shallow bowl and lightly beat remaining 2 eggs in a medium bowl. Coat artichoke hearts (no need to thaw) in eggs, letting excess drip back into bowl, and dredge in remaining 1 cup flour, shaking off excess. Fry, turning occasionally, until golden brown, 5–7 minutes; season with salt and pepper.
• Coat sage and oregano sprigs in remaining egg mixture and fry until just golden, about 1 minute per side.
• Serve fried chicken, artichokes, and herbs with lemon wedges.