:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2021__01__20210105-Pollo-Campero-Style-Fried-Chicken-karla-vasquez-1-5f2d8b49493845d5bd40e5985c7de855.jpg?w=1200&resize=1200,0&ssl=1 "Home made Pollo Campero (Central American–Model Fried Hen) Recipe")
Why It Works
- Shallow-frying the hen ensures crispy, golden brown gadgets all through with out the amount of oil required for full deep frying.
- A small dose of MSG gives the hen the savory style of the distinctive.
The ultimate time that my mom flew once more from El Savador, I greeted her at LAX with an excited “Hi there, Ma!” She responded with an urgent, “El Pollo Campero is in that maleta (suitcase).”
Pollo Campero is a meals chain that originated in Guatemala, nevertheless has since develop to be a cultural icon all by way of Central America, along with my family’s native El Salvador. Their signature dish is delicious and succulent fried hen that’s layered with spices, good when paired with tortillas, french fries, a dinner roll, or—a further acceptable Central American facet dish—yuca fries.
Our airport scene is form of the best way it goes every time, my mother arriving with a whole piece of carry-on baggage meticulously stuffed with packing containers of Pollo Campero fried hen. So what if it isn’t crispy? It’s a fashion of residence that she’s tenderly transported once more to us throughout the States. Even after the prolonged journey, the flavour continues to be mouthwateringly savory, with a pronounced pepperiness that tickles the nostril.
These days, you’ll uncover Pollo Campero in plenty of cities throughout the US, nevertheless with journey restricted—every domestically and internationally—it appeared extreme time to recreate this dish throughout the comfort and safety of my very personal kitchen. It took me a while to recreate the dredging’s specific spice profile, nevertheless this mannequin, which includes every white and black pepper, cumin, curry powder, chile pepper, and additional, hits closest to my sense reminiscences. Merely as important: a small dose of MSG, required for its savory, umami kick. In truth you probably can depart it out, if desired, nevertheless the hen is not going to pretty fashion like residence with out it.
Hand-crafted Pollo Campero (Central American–Style Fried Rooster) Recipe
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To Brine the Rooster:
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5 cups (1.2L) water
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1/3 cup (2 ounces; 57g) Diamond Crystal kosher salt; for desk salt use half as rather a lot by amount or the similar weight
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2 teaspoons freshly ground black pepper
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2 teaspoons crimson chile flakes
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10 bone-in hen gadgets (about 4 kilos/1.8kg entire), ideally drumsticks and thighs
For the Flour Dredge:
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2 cups (9 ounces; 255g) all-purpose flour
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1 1/2 tablespoons (3/4 ounce; 20g) seasoning saltequal to Lawry’s
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1 tablespoon freshly ground black pepper
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1 tablespoon ground white pepper
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1 1/2 teaspoons ground cumin
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1 1/2 teaspoons curry powder
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1 1/2 teaspoons paprika
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1 1/2 teaspoons MSG
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3/4 teaspoon cayenne
To Fry:
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Vegetable or totally different neutral oilfor frying (about 4 cups/1L)
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To Brine the Rooster: In a very big mixing bowl or vessel, stir collectively water, salt, black pepper, and crimson chile flakes until salt is dissolved.
Extreme Eats / Tim Chin
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Add hen, guaranteeing it is submerged throughout the brine. Cowl with plastic and refrigerate for not lower than 4 and as a lot as 12 hours.
Extreme Eats / Tim Chin
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For the Flour Dredge: In a medium bowl, whisk collectively seasoning salt, flour, black pepper, white pepper, cumin, curry powder, paprika, MSG, and cayenne.
Extreme Eats / Tim Chin
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Match a wire rack over a rimmed baking sheet. Working with one piece of hen at a time, carry hen from brine and dip throughout the flour mixture to totally coat, using fingers to press the flour coating onto every nook and cranny.
Extreme Eats / Tim Chin
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Place the dredged hen on rack and repeat with the remaining hen gadgets.
Extreme Eats / Tim Chin
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To Fry: Line a second baking sheet with a wire rack for the finished fried hen. Fill a giant cast-iron skillet with about 1 inch oil and heat to 350°F (175°C) over medium-high heat. Working in batches and being cautious to not overcrowd the skillet, fry hen, turning as quickly as, until golden brown all through and an instant-read thermometer inserted into the center (nevertheless not touching the bone) registers 150°F (65°C) for hen and 165°F (75°C) for darkish, about quarter-hour per batch (observe that frying events can differ counting on the size and type of the hen gadgets).
Extreme Eats / Tim Chin
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Change fried hen to the prepared rack and let cool not lower than 5 minutes sooner than serving. Return oil to 350°F (175°C) and repeat with remaining hen.
Extreme Eats / Tim Chin
Explicit Gear
Two wire racks and rimmed baking sheets; big cast-iron skillet
Make-Ahead and Storage
The hen is most interesting eaten correct after making.