Pollo Frito

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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 lb) whole frying chickens, cut into 8 pieces
• 1 teaspoon fresh ground black pepper
• 2 cups olive oil (approximate amount)
• 1 cup all-purpose flour (approximate amount)
• lemon wedge, for garnish
• 6 sprigs fresh italian parsley, for garnish

Recipe

• 1 in a large casserole dish, whisk the lemon juice, extra-virgin olive oil, and salt to blend.
• 2 add the chicken pieces and turn to coat.
• 3 cover and refrigerate at least 2 hours and up to 1 day, turning the chicken pieces occasionally.
• 4 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.
• 5 heat the oil over medium heat.
• 6 meanwhile, drain the marinade from the chicken.
• 7 pat the chicken dry with paper towels.
• 8 sprinkle with pepper.
• 9 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.
• 10 fry until the chicken is 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 the excess oil.
• 12 arrange the fried chicken on a warm platter and serve with the lemon wedges and parsley.