I felt like having some fried chicken (pollo frito), something I haven’t had in a long time.Giada De Laurentiis on the Food Network channel has a nice recipe, which I tried for the second time.
The first time I prepared this recipe, I didn’t fry the chicken in the oil long enough. The outside was golden brown but the inside was still raw. I tried to ignore that fact and act as if everything was fine. My sister brought me back to reality very fast! She refused to eat the chicken. I was highly annoyed. She could have eaten it, after all the work I went through slaving over a hot stove with a pot of hot oil! Just joking. I don’t blame her.
I’m happy to say that today, my chicken came out perfectly! I had no problems putting the ingredients together and results came out very well – a light lemony-tasting fried chicken.
Paz Pollo Frito (Fried Chicken)
1/4 cup fresh lemon juice (2 to3 lemons, depending on size) 1/4 cup extra-virgin olive oil 1 1/2 teaspoons salt 1 (3 1/2-pound) whole frying chicken, cut into 8 pieces 1 teaspoon freshly ground black pepper 2 cups olive oil (approximate amount) 1 cup all-purpose flour (approximate amount) Lemon wedges, for garnish 6 sprigs fresh Italian parsley, for garnish
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.