‹ The Fried Chicken 100 › Make it at home

The Fried Chicken 100 · make it at home

Central American pollo frito with a spiced crunchy coat

Overnight marinade, 1 hr · 4 to 6

Latin America's fried chicken, in the spirit of Guatemala's Pollo Campero: chicken marinated in citrus, garlic and achiote, then fried in a coat seasoned with cumin, oregano and chilli. A cousin of Southern fried chicken with brighter flavors, and very good with a cold horchata.

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The real one

You need

• 1.4 kg (3 lb) bone-in chicken pieces
• Marinade: juice of 2 oranges and 2 limes, 6 garlic cloves grated, 1 tbsp achiote paste (or 2 tsp paprika), 1 tsp cumin, 1 tsp dried oregano, 2 tsp fine salt, 1 tsp black pepper
• Coat: 250 g (2 cups) plain flour, 60 g (1/2 cup) cornstarch, 2 tsp fine salt, 2 tsp paprika, 1 tsp cumin, 1 tsp garlic powder, 1 tsp dried oregano, 1/2 tsp chilli powder
• 2 eggs beaten with 120 ml (1/2 cup) milk
• Oil for frying, about 2 liters (2 quarts)
• To serve: lime wedges, hot sauce, pickled onions

How to make it

1. Marinate (overnight): Mix the citrus, garlic, achiote, cumin, oregano, salt and pepper; add the chicken and refrigerate overnight, turning once.
2. Coat (10 min): Mix the coating ingredients. Drain the chicken, dip it in the egg and milk, then press firmly into the coat. For a thicker crust, repeat egg and coat once more. Rest 10 minutes on a rack.
3. Fry (12 to 15 min a batch): Heat 4 cm (1 1/2 in) oil to 175°C (350°F). Fry 4 pieces at a time, keeping the oil at 160°C (325°F), turning halfway, 12 to 15 minutes until deep golden and 80°C (175°F) at the bone.
4. Rest (5 min): Drain on a rack and salt lightly while hot.
5. Serve: With lime, hot sauce and pickled onions, plus fries or tortillas.

Tips

• Achiote paste is sold in small bricks at Latin grocers; it gives the color and an earthy edge.
• The citrus marinade tenderizes, so don't go past 24 hours.

Chef Amazing's own home version, in our words; not any restaurant's recipe.