Mexican Pollo Frito
This Mexican Pollo Frito is crispy, bold, and packed with layers of spicy, savory flavor. Chicken legs are coated in a robust blend of paprika, cayenne, and Spanglish Asadero All Purpose and Pollo Asado Seasonings, then fried low and slow until perfectly golden and crispy on the outside, juicy on the inside.
Serve it up with rice, salad, or your favorite sides for a comforting, flavor-packed meal the whole family will love.
This Mexican Pollo Frito is crispy, bold, and packed with layers of spicy, savory flavor. Chicken legs are coated in a robust blend of paprika, cayenne, and Spanglish Asadero All Purpose and Pollo Asado Seasonings, then fried low and slow until perfectly golden and crispy on the outside, juicy on the inside.
Serve it up with rice, salad, or your favorite sides for a comforting, flavor-packed meal the whole family will love.
Ingredients
1 Tbsp paprika
1 Tbsp cayenne pepper powder
½ Tbsp black pepper
Salt to taste
2 to 3 Tbsp mustard (optional, for extra flavor)
6 to 8 chicken legs
Oil for frying
Instructions
Season the chicken: In a large bowl, mix the paprika, cayenne pepper, black pepper, both Spanglish Asadero seasonings, and salt.
Coat the chicken: Add the seasonings and mustard to the chicken legs and coat well on all sides, using 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 for about 50 minutes on medium-low heat, turning occasionally so they cook through and become evenly golden and crispy on the outside.
Serve: Once fully cooked and golden, remove the chicken and place on paper towels to absorb excess oil. Serve with rice, salad, or your favorite sides.
