Pollo Chuco Fried Chicken
A global fried chicken showdown. Joshua Weissman finds out who does it best.
Joshua Weissman•
Mar 10, 2024
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Ingredients (8)
Ingredients (8)
Directions
In a large mixing bowl, add chicken, chicken bouillon, cumin, mustard, garlic, and salt, and mix by hand until the chicken is fully coated. Cover and refrigerate for 2-3 hours or overnight.
In a separate large mixing bowl, add flour and season lightly with salt. Add your chicken and press each piece into the flour to ensure it’s fully coated in the dredge.
Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 350°F (175°C).
Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 3-5 minutes or until golden brown. The internal temperature should read 165°F (75°C).
Using a spider, transfer cooked chicken to a wire rack lined baking tray to drain off excess oil and season with salt to taste. Serve and enjoy.
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