Classic Guatemalan fried chicken is renowned for its distinct blend of spices and crispy texture, offering a unique take on this beloved comfort food. This recipe draws inspiration from the famous Pollo Campero, a Guatemalan fast-food chain celebrated for its flavorful and juicy fried chicken. The secret lies in the marination and the special blend of spices that create its distinctive taste.
Ingredients:
1 Whole chicken, bone-in and skin-on, cut into pieces
For the Brine:
5 cups water
1/2 cup Diamond Crystal Kosher salt
1 tsp. coriander seeds
1 tsp. red pepper flakes
3 bay leaves
For the Coating:
2 cups flour
¼ cup cornstarch
1-½ tbsp. Adobo
1 tbsp. Sazon
2 tsp. ground cumin
2 tsp. curry powder
1 tsp. achiote powder (or paprika)
2 tsp. dried shiitake mushroom powder
1 tsp. Kosher salt
2 tsp. black pepper
½-1 tsp. cayenne pepper, adjust to your liking
For Frying:
Vegetable oil or canola oil, for frying
Instructions:
1. Brine the Chicken:
In a large bowl, combine the water, salt, coriander seeds, red pepper flakes, and bay leaves. Add the chicken pieces to the bowl, ensuring they are fully submerged in the brine. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This will allow the flavors to penetrate the chicken and tenderize it.
2. Prepare the Coating:
In a large, shallow dish or bowl, mix together the flour, cornstarch, Adobo, Sazon, ground cumin, curry powder, achiote powder, mushroom powder, ground black pepper, salt, and cayenne pepper.
3. Coat the Chicken:
Dredge each piece of chicken in the flour mixture, pressing the coating onto the chicken to ensure it adheres well. Shake off any excess flour and place the coated chicken pieces on a wire rack. Let them rest for about 15 minutes. This helps the coating set and stick better during frying.
4. Fry the Chicken:
In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). The oil should be deep enough to fully submerge the chicken pieces. Carefully place a few pieces of chicken into the hot oil, making sure not to overcrowd the pot. Fry the chicken in batches to maintain the oil temperature. Fry the chicken for about 6 minutes, turning occasionally, until the chicken is golden brown and crispy. Use a slotted spoon or tongs to remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. To finish cooking the chicken, place into a preheated, 350-degree oven, and bake, for about 10 additional minutes, until the internal temperature reaches 165°F (74°C).
5. Serve:
Allow the fried chicken to rest for a few minutes before serving. This helps the juices redistribute and keeps the chicken moist and flavorful. Serve with your favorite sides, such as fries, coleslaw, or a fresh salad.
Tips:
For less mess coating the chicken pieces, use a gallon-sized plastic bag to mix your dry ingredients; then add the chicken pieces, seal the bag and shake to coat.
Try the shallow oil method for frying the 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 to brown and crisp all sides of the chicken.
Enjoy!