Pollo Frito

Total Time: 2 hrs 25 mins Preparation Time: 2 hrs Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/4 cup fresh lemon juice (from about 2 lemons)
• 1/4 cup olive oil
• 1 1/2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 1 (3 1/2 lb) frying chickens, cut into 8 serving pieces
• 2 cups olive oil, for frying
• 1 cup all-purpose flour
• lemon wedge

Recipe

• 1 in a large resealable plastic bag, combine the lemon juice, olive oil, salt, and pepper.
• 2 add the chickens pieces and seal bag.
• 3 gently shake the bag to ensure the chicken is coated with the marinade.
• 4 refrigerate for at least 2 hours and up to 1 day, turning the bag occasionally.
• 5 preheat the oven to 200 degrees.
• 6 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.
• 7 heat the oil over medium heat.
• 8 meanwhile, drain the marinade from the chicken and pat the chicken dry with paper towels.
• 9 dredge half of the chicken pieces in the flour to coat completely; shake off the excess flour.
• 10 add the coated chicken to the hot oil and fry until golden brown and just cooked through, turning occasionally, about 25 minutes.
• 11 using tongs, transfer the chicken to a paper towel lined plate to drain excess oil.
• 12 then place the fried chicken on a baking sheet and keep it warm in the oven while frying the remaining chicken.
• 13 repeat coating and frying the remaining chicken.
• 14 arrange the fried chicken on a warm platter and serve with the lemon wedges.