Pollo Campero is a famous food chain restaurant in Guatemala and famous throughout Central America. It is very well-known for its particular products like richly, juicy, and flavorful spiced chicken fry.
In this article, we have provided important information regarding a famous recipe of this restaurant named Pollo Campero fried chicken, including its necessary ingredients and preparation methods. So let’s enjoy the famous pollo campero recipe.
Table of Contents
Pollo Campero fried chicken
The fried chicken of Pollo Campero has been a well-known cultural icon recipe around central America. This succulent and delicious signature dish is served with French fries or tortillas, including spice layering as a perfect and paired dinner roll or side dish of America.
This shallow–frying chicken is golden brown and crispy all over the pieces without requiring much oil or deep frying. A small MSG dose gives the chicken a more savory and original flavor.
Origin of this recipe
This Latin tropical spiced chicken originated in 1970. It is popularized by the chain fried chicken of Latin America. The scream comfort food has spanned popularity around the globe.
There has been a much boom in more chicken fry restaurants in central and South America in the past several decades. Pollo Campero chicken fries are found in many US cities for their popularity in recent times.
Need to brining the chicken
The brine combines some spices like blended cumin, salt, and some pepper flacks. It helps retain moisture to absorb much flavor breaking down the chicken fibers from the spices.
Why bone-in chicken?
For making the juiciest and crispiest chicken, bone-in chicken is the best. You have to make flat the skin of the chicken by keeping it in the air fryer for dredging.
For coating the chicken, there needs a little oil and dry flour. By cooking it will give much crispy than another way.
Pollo Campero recipe
- Prep Time4 hr
- Cook Time1 hr 30 min
- Total Time5 hr 30 min
- YieldFried Chicken
- Serving Size4
- Energy1,080 cal
Ingredients of Pollo Campero recipe
- 5 cups of water
- ½ cup kosher salt of a Diamond crystal
- 2 tsp black pepper ( freshly ground)
- 2 tsp flacks of red chili
- 10 chicken bone-in pieces
- 2 cups of all-purpose flour
- 1 and ½ tsp of seasoning salt
- 1 tbsp. black pepper ( freshly ground)
- 1 tbsp. of white pepper ground
- 1 and ½ tsp cumin ground
- 1 and ½ tsp of curry powder
- 1 and ½ tsp of paprika
- 1 and ½ tsp of MSG
- ¾ tsp of cayenne
- Four cups of vegetable or natural frying oil.
Instructions for Pollo Campero recipe
Brining the chicken
Pour water, black pepper, salt, and red chili flacks into the mixing bowl. Stir them together until the salt is completely dissolved.
Add submerged chicken in that brine. Cover then with the plastic wrap. Refrigerate if a minimum of 4 hours.
Making flour dredging
Place all the ingredients such as flour, seasoning salt, black and white pepper flacks, cayenne, cumin, curry powder, MSG, and paprika in the medium bowl and whisk them together.
Rime a baking sheet and set the wire rack over this rimmed sheet. Lift 1 piece of chicken from your brine and then dip it into the mixed flour to coat it completely. Press that flour with your fingers for coating in every cranny and nook.
Place the chicken which has been dredged on the rack one by one.
Line the other baking sheet with the wire rack and finish the chicken frying. Start the oven over 350 high, medium speed, and set the iron skillet on it. Fry one batch at a time to keep the skillet from overcrowding.
Fry the chicken by turning it only once. Please wait until it is a golden brown color on all sides. It takes 15 minutes for each batch.
Down the fried chicken and transfer to that prepared rack. Allow it to be cool for 5 minutes to provide before serving. Then fry the remained chicken again at 350° f heat.
- Serving Size4
- Amount per serving
- % Daily Value*Standard DV
- Total Fat60 g78 g76.92%
- Saturated Fat12 g20 g60%
- Trans Fat- g
- Polyunsaturated Fat- g
- Monounsaturated Fat- g
- Cholesterol576 mg300 mg192%
- Sodium2868 mg2300 mg124.7%
- Total Carbohydrate17 g275 g6.18%
- Dietary Fiber1 g28 g3.57%
- Total Sugars0 g
- Added Sugars0 g50 g0%
- Sugar Alcohal0 g
- Protein111 g50 g222%
- Vitamin D (Cholecalciferol)- IU800 IU0%
- Calcium79 mg1300 mg6.08%
- Iron6 mg18 mg33.33%
- Potassium1246 mg4700 mg26.51%
- Vitamin A- mcg900 mcg0%
- Vitamin C (Ascorbic Acid)- mg90 mg0%
- Vitamin E (Tocopherol)- IU33 IU0%
Storing and reheating
Pollo Campero fried chicken has outstanding crunch capabilities and storing and reheats leftovers. This cooked chicken fry can be placed in storage, keeping it in any airtight refrigerator container.
It is stored for five days and needs reheating for about 4 minutes on a baking sheet at 375° f speed of the oven.