Traditional Fried Chicken from Pollo Campero features juicy, marinated chicken pieces coated in a flavorful blend of herbs and spices, fried to a golden crisp exterior while maintaining tender, succulent meat inside, offering a perfect harmony of crunchy texture and savory taste.
Equipments
- Mixing bowls
- Whisk
- Measuring spoons
- Tongs
- Deep fryer or large heavy-duty pot
- Frying thermometer
- Wire rack
- Baking sheet
- Paper towels
- Plate or tray
- Knife
- Cutting board
Ingredients
- 1 whole chicken (about 3-4 lbs), cut into pieces
- 2 cups buttermilk
- 2 tablespoons lime juice
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons smoked paprika
- 1 tablespoon ground black pepper
- 2 teaspoons salt
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 tablespoon achiote powder (annatto)
- 1 tablespoon white vinegar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- Vegetable oil (for frying)
Marinating your chicken in a mixture of buttermilk, lime juice, and white vinegar is crucial for tenderizing the meat and infusing it with bright, tangy flavors. The spice blend, including smoked paprika, garlic powder, onion powder, cumin, oregano, and achiote powder, provides a unique, smoky, and aromatic profile that defines the dish's signature taste. Using a combination of all-purpose flour and cornstarch in the coating helps achieve the perfect crispy texture when fried. Make sure to maintain oil temperature around 350degF (175degC) to ensure even cooking and avoid greasy chicken. You can recreate the irresistible crunch and delicious flavor of Traditional Fried Chicken from Pollo Campero with this carefully balanced copycat recipe.
Instructions
- Cut the chicken into pieces on a cutting board using a knife.
- In a mixing bowl, combine buttermilk, lime juice, garlic powder, onion powder, smoked paprika, ground black pepper, salt, dried oregano, ground cumin, achiote powder, and white vinegar; whisk until blended.
- Place chicken pieces in the marinade, cover, and refrigerate for at least 4 hours or overnight.
- In another mixing bowl, mix all-purpose flour and cornstarch.
- Remove chicken from marinade; allow excess to drip off.
- Dredge chicken pieces in the flour-cornstarch mixture until fully coated; shake off extra.
- Pour vegetable oil into deep fryer or heavy-duty pot; heat to 350°F (175°C), checking with a frying thermometer.
- Fry chicken pieces in batches until golden brown and cooked through (internal temp 165°F/74°C), about 12-15 minutes.
- Use tongs to remove chicken; drain on a wire rack set over a baking sheet lined with paper towels.
- Serve hot on a plate or tray.
Substitution
Traditional Fried Chicken from Pollo Campero copycat menu uses a marinade combining buttermilk and lime juice to tenderize the chicken while infusing bright, tangy flavors. You can substitute the whole chicken with bone-in, skin-on chicken thighs or drumsticks if preferred, which may result in shorter cooking times. If buttermilk is unavailable, combine regular milk with a tablespoon of white vinegar or lemon juice to mimic its acidity. Achote powder provides a distinctive color and mild earthy taste; paprika or annatto oil can be used as alternatives to maintain visual appeal. Maintaining oil temperature between 325degF and 350degF ensures the coating crisps properly without absorbing excess oil.
Tips
Ensure your chicken pieces are patted dry after marinating to help the flour-cornstarch coating adhere evenly, preventing soggy spots. Maintaining the oil temperature at a consistent 350degF (175degC) is crucial for achieving a crispy exterior without greasy chicken inside. Use a frying thermometer to monitor the heat, and avoid overcrowding the pot to ensure even cooking and proper browning. Let your fried chicken drain on a wire rack over paper towels to keep it crispy by allowing excess oil to drip away.
Nutritions
Traditional Fried Chicken from Pollo Campero delivers a rich source of protein essential for muscle repair and growth, thanks to the 3-4 lb whole chicken used in the recipe. The buttermilk marinade contributes beneficial calcium and probiotics, enhancing digestive health. While the frying process adds calories and fat from vegetable oil, using cornstarch and flour for the crispy coating helps achieve a desirable crunchy texture without excessive heaviness. Your meal balances savory flavors and essential nutrients but should be enjoyed in moderation within a balanced diet.
Storage
Store leftover Traditional Fried Chicken in an airtight container and refrigerate within two hours of cooking to preserve its crispiness and flavor. Reheat in an oven or air fryer at 350degF (175degC) for 10-15 minutes to maintain the golden crisp exterior while ensuring the chicken stays tender and juicy. Avoid storing chicken at room temperature to prevent bacterial growth and foodborne illness risks.
Variation or Alternatives
You can experiment by substituting buttermilk with plain yogurt mixed with a splash of lemon juice to maintain a tangy marinade that tenderizes the chicken. For a gluten-free option, replace all-purpose flour and cornstarch with rice flour or chickpea flour to achieve a similarly crisp exterior. Instead of frying, try oven-baking the coated chicken at 400degF (200degC) on a wire rack to reduce oil absorption while preserving the crunch. Incorporating fresh herbs like cilantro or thyme into the spice blend can add a vibrant twist without overpowering the traditional flavor profile.
Allergies
Traditional Fried Chicken from Pollo Campero contains common allergens such as buttermilk, which may pose a risk for those with dairy allergies or lactose intolerance. The coating includes all-purpose flour and cornstarch, both of which may contain gluten, problematic for individuals with celiac disease or gluten sensitivity. If you have food allergies, it's important to carefully review ingredient lists and consult with the restaurant to ensure your safety.
Why this recipe?
The Traditional Fried Chicken from Pollo Campero stands out due to its crispy, golden crust and tender, juicy meat seasoned with a unique blend of Latin spices. This signature flavor profile offers a perfect balance of savory and subtly spicy notes that captivate the palate. You will appreciate recreating this dish at home because it allows you to capture the authentic taste of Pollo Campero while customizing the seasoning intensity to your preference. Mastering this recipe brings the comfort of a beloved restaurant classic straight to your kitchen.