Colombian Style Fried Chicken Pollo Frito Apanado Food

POLLO FRITO -CRISPY FRIED CHICKEN

Steps:

• 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!

POLLO FRITO

Steps:

• In a large casserole dish, whisk the lemon juice, extra-virgin olive oil, and salt to blend. Add the chicken pieces and turn to coat. Cover and refrigerate at least 2 hours and up to 1 day, turning the chicken pieces occasionally.
• In a large cast iron frying pan or other heavy frying pan, add enough oil to come 1/3-inch up the sides of the pan. Heat the oil over medium heat. Meanwhile, drain the marinade from the chicken. Pat the chicken dry with paper towels. Sprinkle with pepper. Working in 2 batches, dredge the chicken in the flour to coat completely. Shake off the excess flour and then carefully add the chicken to the hot oil. Fry until the chicken is golden brown and just cooked through, turning occasionally, about 25 minutes. Using tongs, transfer the chicken to a paper towel-lined plate to drain the excess oil.
• Arrange the fried chicken on a warm platter and serve with the lemon wedges and parsley.