If you’re looking for a delicious meal that will have your taste buds dancing, Look no further than Pollo Campero! In this blog, I will share with you a Pollo Campero recipe that is extremely delicious. This Latin-inspired fried chicken joint is both flavorful and affordable, so it’s a great option for anyone who wants to enjoy an enjoyable dining experience without breaking the bank. Pollo Campero, with its unique Latin-inspired flavour, has become one of the most popular fast-food restaurants in the world.
Pollo Campero is a fast-food restaurant chain that specialises in chicken. The restaurant is known for its fried chicken, which is marinated in a secret recipe of herbs and spices. The chicken is then breaded and fried to perfection. In addition to fried chicken, Pollo Campero also offers grilled chicken, salads, sides, and desserts. The restaurant has something for everyone, making it a great choice for a quick meal. Whether you’re looking for a tasty lunch or dinner option, Pollo Campero is sure to satisfy your hunger.
How To Make Pollo Campero
Pollo Campero has become a popular destination for tourists visiting Central America. The restaurant’s relaxed atmosphere and tasty food make it a great place to unwind after a long day of sightseeing. And Pollo Campero’s convenient locations make it easy to find a meal no matter where you are in the region. So whether you’re looking for a quick bite or a leisurely meal, be sure to check out Pollo Campero when you’re travelling through Central America.
Ingredients To Make Pollo Campero
To Brine the Chicken:
- 5 cups water
- 1/2 cup Diamond Crystal kosher salt
- 2 tsp freshly ground black pepper
- 2 tsp red chile flakes
- 10 bone-in chicken pieces (about 4 pounds/1.8kg total)
For the Flour Dredge:
- 2 cups all-purpose flour
- 1 1/2 tablespoons salt
- 1 tbsp freshly ground black pepper
- 1 tbsp ground white pepper
- 1 ½ tbsp ground cumin
- 1 1/2 tbsp curry powder
- 1 1/2 tsp paprika
- 1 1/2 tsp MSG
- 3/4 tsp cayenne
To Fry:
4 cups neutral oil, for frying vegetables
Step By Step Instructions To Make Pollo Campero
To Brine the Chicken:
Step1
In a very large mixing bowl or vessel, stir together water, salt, black pepper, and red chile flakes until the salt is dissolved.
Step2
Add chicken to brine, submerging it completely. For at least four hours and up to twelve hours, cover this with plastic and place it in the refrigerator.
For the Flour Dredge:
Step3
Add seasoning salt, flour, black pepper, white pepper, cumin, curry powder, paprika, MSG, and cayenne to a medium bowl and whisk until smooth.
Step4
Using a rimmed baking sheet, place a wire rack over it. When coating chicken, lift each piece from the brine and dip in the flour mixture, using your fingers to make sure the flour gets into every crevice.
Step5
Dredge the remaining chicken pieces and place them on a rack.
For the fryer:
Step6
Line a second baking sheet with a wire rack for the finished fried chicken. Fill a large cast iron skillet with about 1-inch oil and heat to 350°F (175°C) over medium-high heat.
Step7
Working in batches and being careful not to overcrowd the skillet, fry chicken, turning once, until golden brown. about 15 minutes per batch.
Step8
Transfer the fried chicken to the prepared rack and let cool for at least 5 minutes before serving. Return oil to 350°F (175°C) and repeat with the remaining chicken.
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Conclusions
Pollo Campero is a unique fast-food chain that focuses on providing authentic Latin American flavours to its customers. With its flavorful dishes and friendly service, Pollo Campero has become a favourite among those looking for a quick and tasty meal. Whether you’re in the mood for traditional fried chicken or something more adventurous like Mexican street tacos, Pollo Campero has something sure to satisfy your cravings. If you haven’t tried it yet, stop by one of their many locations today!
Pollo Campero Recipe
Ingredients
To Brine the Chicken:
- 5 cups water
- 1/2 cup Diamond Crystal kosher salt
- 2 tsp freshly ground black pepper
- 2 tsp red chile flakes
- 10 bone-in chicken pieces (about 4 pounds/1.8kg total)
For the Flour Dredge:
- 2 cups all-purpose flour
- 1 1/2 tablespoons salt
- 1 tbsp freshly ground black pepper
- 1 tbsp ground white pepper
- 1 ½ tbsp ground cumin
- 1 1/2 tbsp curry powder
- 1 1/2 tsp paprika
- 1 1/2 tsp MSG
- 3/4 tsp cayenne
To Fry:
- 4 cups neutral oil, for frying vegetables
Instructions
To Brine the Chicken:
- In a very large mixing bowl or vessel, stir together water, salt, black pepper, and red chile flakes until the salt is dissolved.
- Add chicken to brine, submerging it completely. For at least four hours and up to twelve hours, cover this with plastic and place it in the refrigerator.
For the Flour Dredge:
- Add seasoning salt, flour, black pepper, white pepper, cumin, curry powder, paprika, MSG, and cayenne to a medium bowl and whisk until smooth.
- Using a rimmed baking sheet, place a wire rack over it. When coating chicken, lift each piece from the brine and dip in the flour mixture, using your fingers to make sure the flour gets into every crevice.
- Dredge the remaining chicken pieces and place them on a rack.
For the fryer:
- Line a second baking sheet with a wire rack for the finished fried chicken. Fill a large cast iron skillet with about 1-inch oil and heat to 350°F (175°C) over medium-high heat.
- Working in batches and being careful not to overcrowd the skillet, fry chicken, turning once, until golden brown. about 15 minutes per batch.
- Transfer the fried chicken to the prepared rack and let cool for at least 5 minutes before serving. Return oil to 350°F (175°C) and repeat with the remaining chicken.
