Chicken
Mexican Pollo Frito
Prep
cook
total
Ingredients
- 1 tablespoon paprika
- 1 tablespoon cayenne pepper powder
- 1/2 tablespoon black pepper
- 1 tablespoon Spanglish Asadero All Purpose seasoning
- 1 tablespoon Spanglish Asadero Pollo Asado seasoning
- Salt to taste
- 2 to 3 tablespoons mustard (optional, for extra flavor)
- 6 to 8 chicken legs
- Oil for frying
.avif)
featured seasoning
Pollo Asado
Directions
- Season the Chicken:
In a large bowl, mix the paprika, cayenne pepper, black pepper, both Spanglish seasonings, and salt.
- Coat the Chicken:
Add the seasonings and mustard to the chicken legs and coat them well on all sides. You can use your hands or a kitchen brush to make sure they’re fully covered.
- Marinate (Optional):
If you have time, marinate the chicken in the fridge for at least 30 minutes.
- Heat the Oil:
In a large pan, add enough oil for frying.
- Fry the Chicken:
Once the oil is hot, carefully add the chicken legs. Fry them for about 50 minutes on medium-low heat, turning them occasionally so they cook through and get evenly golden and crispy on the outside.
- Serve:
Once fully cooked and golden, remove the chicken and place it on paper towels to absorb excess oil. Serve with rice, salad, or your favorite sides.
