Pollo Frito a la Cubana

Ingredients

• 8 cloves garlic cloves
• 1 tablespoon fresh oregano (or dried)
• 2 teaspoons ground cumin
• 1.5 teaspoons kosher salt
• ½ teaspoon black pepper
• ¼ cup fresh lime juice
• ¼ cup fresh orange juice
• 3 tablespoons extra-virgin olive oil
• 3 pounds bone-in, skin-on chicken pieces (thighs and drumsticks)
• 1 cup all-purpose flour
• 2 quarts vegetable oil (for frying)
• 2 limes fresh lime wedges

Instructions

1. 1

   Peel 8 garlic cloves and place them in a mortar and pestle. Crush them into a rough paste, then add 1 tablespoon of fresh oregano (or 1 teaspoon dried), 2 teaspoons of ground cumin, 1.5 teaspoons of kosher salt, and 0.5 teaspoon of black pepper. Pound until fragrant and well combined, about 1 minute.

2. 2

   Transfer the garlic-spice paste to a large bowl. Squeeze 0.25 cup of fresh lime juice and 0.25 cup of fresh orange juice into the bowl, then drizzle in 3 tablespoons of extra-virgin olive oil. Stir until the marinade is well blended.

3. 3

   Add your 3 pounds of bone-in, skin-on chicken pieces (a mix of thighs and drumsticks works best) to the bowl and use your hands to coat every surface with the marinade. Make sure to work some of the garlic paste under the skin where the meat will absorb the most flavor. Cover with plastic wrap and refrigerate for at least 30 minutes — ideally 2 to 4 hours. The longer it sits, the deeper the flavors develop.

4. 4

   Remove the chicken from the refrigerator about 15 minutes before frying — you want it closer to room temperature so it cooks evenly inside and out. Pat each piece completely dry with paper towels, removing any excess marinade from the surface. Drying the chicken is crucial for achieving a crispy, golden crust instead of a steamy exterior.

5. 5

   Pour 2 quarts of vegetable oil into a large, heavy-bottomed pot (or deep Dutch oven) and set it over medium-high heat. Insert an instant-read thermometer into the oil and let it preheat to 325°F. You'll know it's ready when a small piece of chicken dropped into the oil sizzles immediately and rises to the surface within 2 seconds — this low-to-medium frying temperature keeps the outside from burning before the inside cooks through.

6. 6

   While the oil heats, measure 1 cup of all-purpose flour into a wide, shallow bowl. Working with 2-3 pieces of chicken at a time, dredge each one thoroughly in the flour, patting gently so the coating adheres. Shake off any excess flour — you want a thin, even coating, not clumps.

7. 7

   Carefully place the floured chicken pieces into the hot oil one at a time, skin-side down. Do not crowd the pot — maintain space between pieces so the temperature stays stable and the chicken can brown evenly. Fry for 12-15 minutes, turning once halfway through, until the skin is deep golden-brown and the internal temperature of the thickest piece registers 165°F at the thigh (check near the bone with your instant-read thermometer).

8. 8

   Transfer the cooked chicken to a paper towel-lined plate and let it rest for 5 minutes — this allows the exterior to crisp up further as the oil drains away. Arrange on a serving platter, squeeze fresh lime juice over the top, and serve immediately with lime wedges on the side. The chicken should be shattering crisp outside and juicy throughout.

Tools you’ll need

• mortar and pestle
• large mixing bowl
• plastic wrap
• large heavy-bottomed pot (or Dutch oven)
• instant-read thermometer
• shallow bowl for dredging
• paper towels
• slotted spoon or skimmer

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min